Frittatas are an Italian-style omelette enriched with various ingredients. A frittata is started on the stove-top and finished in either the oven or grill. It can be vegetarian or not, depending on your taste.
Ingredients
- 10 eggs
- 50g (1/2 cup) coarsely grated cheese - cheddar, mozzarella, etc.
- 1 tablespoon of double cream, or half cup of thickened cream
- 1 tablespoon olive oil
- 1 large brown onion, halved, cut into thin wedges
- 200g rindless bacon rashers, thinly sliced
- Vegetables - suggestions:
- 80g baby spinach leaves, and/or
- 1 large zucchini, thinly sliced, and/or
- 1 red capsicum thinly sliced, and/or
- 1 leek, sliced into small pieces, and/or
- 4 medium mushrooms thinly sliced, and/or
- 1 small eggplant, thinly sliced.
- 2 large potatoes or sweet potatoes
- 1 ripe tomato, thinly sliced
- Continental parsley leaves.
Method
- Steam the potatoes and then cut into 2-3 mm thick slices.
- Preheat oven or grill to 180°C.
- Whisk together the eggs and cream in a large bowl. Season with salt and pepper.
- Heat the oil in a 30cm-diameter, ovenproof frying pan over medium-high heat. Add the bacon, onion and selected vegetables and cook, stirring occasionally, for 5 minutes or until light golden.
- Add the spinach to the pan and cook, tossing, for 1-2 minutes or until the spinach wilts. Set aside.
- Place a layer of potato slices in the bottom of the pan, then layer the vegetables and bacon and top with remaining potatoes.
- Reduce heat to very low. Pour the egg mixture into the pan over the other ingredients. Shake to evenly distribute the egg. Arrange the tomato on top and sprinkle with cheese.
- Cook for 5-10 minutes or until the frittata is set around the edge but still runny in the centre.
- Place the frying pan in oven or under grill and bake until the frittata is golden brown and set - 10-20 mins depending on the depth of the frittata.
- Sprinkle the fresh parsley over the frittata. Cut into wedges to serve with fresh bread.
