Jo Seagar Recipes
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Recommended from the store
Frittata
Ingredients
- 1 tablespoon oil
- 4 rashers of rindless bacon, chopped into small pieces
- 1 large onion, finely chopped
- 2 cloves garlic, crushed (1 teaspoon)
- 3 medium potatoes, scrubbed or peeled if desired and diced into 1 cm pieces
- 1 cup (approx) button mushrooms, sliced
- 1 small red capsicum, de-seeded and finely chopped
- 2–3 tablespoons parsley, chopped
- salt and freshly ground black pepper
- 2 cups cheese, grated (reserve h cup for sprinkling over top)
- 6 large eggs
- 1/4 cup cream (or milk)
Method
Heat the oil in a medium frypan, preferably non-stick, and fry the bacon until brown and crisp. Add the onion, garlic and potato cubes and stir-fry until the potato is soft — about 5–6 minutes. Add the mushrooms, capsicum and parsley. Season with salt and pepper to taste then stir in the grated cheese. In a separate bowl beat the eggs and cream together then pour over the mixture.
Turn the heat down to low and cook for about 4 minutes until the bottom is golden crisp and the centre is setting. The top should still be rather wet and uncooked. Remove pan from the heat, sprinkle the reserved grated cheese over the top and place under a grill to brown for 3–4 minutes. Cut into wedges and serve immediately.
Special Instructions: Any combination of vegetables may be used — zucchini and pumpkin are particularly good. A frittata is a good way of dealing with the loaves and fishes dilemma when you appear to have an empty fridge but company has arrived. I’ve even plumped mine out with cooked rice or left-over pasta.
