When I was a kid, I absolutely loved omelets and my mom made them for us as a special treat occasionally. Ham and cheese was always my favorite! As I've gotten older, I still love an omelet, but I prefer other egg dishes such as quiche. I like to think of a frittata as quiche and omelet had a baby and it's now one of my favorite things to make when there's not a lot of time or energy. It's great for breakfast, lunch or dinner and it's also very nice as cold leftovers!
I made this Bacon & Cheese Frittata one night because I had some bacon that I couldn't figure out how to use. I am constantly making recipes that only call for 2 slices of bacon and I hate throwing out the rest, so this was a good way to incorporate the leftovers into a lovely dinner.
You'll need a skillet or frying pan that can be used both stovetop and in the oven. I love the cast iron Le Creuset Skillet for this dish. Also, I should point out that I've made this dish twice and on both occasions I used different bacon. Any bacon will work, including maple flavored or smoked, each offering a distinctly different but delicious flavor!
Ingredients
6 eggs
At least 4 slices streaky bacon (or any bacon) or as much as you have on hand
Sea salt flakes
freshly ground black pepper
1 1/2 cups grated Gruyère cheese
1/2 cup grated Parmesan cheese
2 tablespoons butter
Method
- Pre-heat the broiler or grill on high.
- In a non-stick skillet, cook the bacon until crispy. Once done, remove to paper towels and pat to remove the excess oil.
- Chop or cut the bacon into bite size pieces and set aside. (I like to snip it with scissors - it makes it easier to do while it's still hot.)
- In a bowl, beat the eggs, cheese, salt, pepper and bacon with a fork or a wire whisk until they're mixed well and set aside.
- In an oven-appropriate skillet, met the butter over medium heat. When it starts to froth, pour in the eggs and turn down the heat to low.
- Leave the eggs too cook for about 15 minutes or until the bottom is set. They will still be a bit runny on top.
- Take the eggs off the burner and place under the grill for 2 to 3 minutes until they are set, but not brown on top.
- Slide a rubber spatula under the frittata to remove it from the pan and slide it onto a warm serving platter or plate.
- Slice, serve and enjoy!
No comments
Post a Comment
Got something to say or a question? Leave a comment…