Wednesday, January 14, 2009

Bacon and mustard frittata with tomato

Bacon & mustard frittata with tomato
With the tang of cheddar and mustard, this family favourite is a tasty frittata.
Preparation Time 15 minutes
Cooking Time 45 minutes
Ingredients (serves 6)
* 10 eggs
* 65g (3/4 cup) coarsely grated cheddar
* 3 tsp wholegrain mustard
* 1 tbs olive oil
* 500g rindless bacon rashers, thinly sliced
* 1 large brown onion, halved, cut into thin wedges
* 80g baby spinach leaves
* 2 small ripe tomatoes, thinly sliced
* Continental parsley leaves, to serve

1. Preheat oven to 180°C. Whisk together the eggs, cheddar and mustard in a large bowl. Season with salt and pepper.
2. Heat the oil in a 16cm-diameter (base measurement), 1.25L (5-cup) capacity ovenproof frying pan over medium-high heat. Add the bacon and onion and cook, stirring occasionally, for 5 minutes or until light golden.
3. Add the spinach to the pan and cook, tossing, for 1-2 minutes or until the spinach wilts.
4. Reduce heat to very low. Pour the egg mixture into the pan. Shake to evenly distribute the egg. Arrange the tomato on top. Cook for 5-8 minutes or until the frittata is set around the edge but still runny in the centre. Place the frying pan in oven and bake for 30 minutes or until the frittata is golden brown and just set.
5. Sprinkle the parsley over the frittata. Cut into wedges to serve.

Notes & tips
* Freezing tip: Cool at end of step 4. Wrap in 2 layers of plastic wrap and 1 of foil. Label, date and freeze for up to 3 months. Thaw overnight in fridge. Preheat oven to 180°C. Unwrap. Place on a baking tray. Cover with foil. Bake until heated through. Continue from step 5.

Recipe by Michelle Southan


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