A frittata is more substantial and versatile than an omelette. You can cut it into slices, eat it warm or cold, serve it as a breakfast, snack or lunch dish and even serve it with salad or fried potatoes for a more substantial meal.
Serves 4-6 (halves or doubles easily)
1-2 tbsp olive oil
50g bacon, cut into strips
1 red pepper, de-seeded and chopped
1 onion, finely chopped
1 cloves garlic, finely chopped
60g spinach, finely chopped
2 tbsp thyme leaves, chopped
Salt and black pepper
1. Add the oil to a large non-stick pan. Fry the bacon, red pepper and onion together over medium heat until cooked (about 4 minutes). Add the garlic for the last minute of cooking. Stir in the spinach and cook for 30 seconds. Remove from the heat.
2. Turn the grill on to high.
3. Beat the eggs in a large bowl with the thyme and salt and black pepper. Add the bacon mixture to the eggs and stir. Put the frying pan back on a medium heat and pour the eggs into it. Cook for 30 seconds over a medium heat until it set but soft and wobbly. Put the pan under a hot grill until the top is golden and the eggs are puffed up. Serve warm ready to cut into slices.
Egg dish notes
– A frittata can be served hot or cold. It will keep for a day but leave it to cool completely before covering it and storing it in the fridge.
– The trick with it is not to overcook it or the eggs will become dry.
– Use good quality eggs – free range or organic – for this dish. Any dish where eggs are play the starring role deserves the finest eggs.
– Fresh thyme is excellent for this dish but you could also use dried thyme, dried oregano, fresh parsley, fresh basil, fresh tarragon or dried mixed herbs.
– You can add a spoon of sour cream, cream or fromage frais to the eggs.
– Grated Parmesan or Grana Padano or cheddar is a welcome addition to any frittata. You can sprinkle it on top if you wish or add it to the egg mixture. Be careful about adding salt to the eggs if you are using a salty cheese. Feel free to change the bacon for pancetta, speck or strips of parma ham (there is no need to cook the parma ham, just add it to the egg mixure).
– Shallots can be used instead of onions or omit the garlic if you find it too strong.
– If you don’t have spinach, you can use cooked diced butternut squash or halved cherry tomatoes instead. Don’t be tempted to use tinned spinach or your frittata will taste dull and be soggy and look awful.
YOU MAY ALSO LIKE
Macaroni Cheese with Parma ham
How to prepare Globe Artichokes
Recipes from an Italian Butcher: Sautéed Radicchio
Warm Chestnut Mushroom and Mange Tout Salad
Monkfish with Sage and Garlic Butter, Spinach and Pine Nuts
Lentil, Feta and Mint Salad with Beetroot Purée
Carrots with Summer Savory and Maple Syrup
Aubergine Antipasti – Melanzane Grigliata
Sesame and Soy Sauce Spinach Salad
Baked Eggs with Spinach, Mushrooms and Parmesan
How to cook with pancetta
5 ways to Cook with Peppers
America: Fried Chicken
Beef Pad Thai
Balsamic Roast Garlic with Thyme