This is a rather convenient wee number to keep up one’s sleeve.

You can substitute it for anything you’d serve as a quiche or a super brunch idea or take it cold for a picnic.

Hubby even has it in his lunch box at work!


Start off by peeling 2 large potatoes & getting them in your steamer. I prefer to use the steamer so the spuds don’t get waterlogged. When those are cooked to a soft point but not mushy (we want to slice not mash) set them aside to cool unless, of course, you enjoy the exfoliation of taking off the top layer of skin on your fingers! When they’re ready to handle, slice them as thinly as you can.

Bring a pot of water to the boil, add salt & whack in about a cup’s worth of frozen peas to cook. Drain those off & set aside for later.

Next, we’re going to heat up a good solid glug of olive oil in a large frypan. Pop into that 4 teaspoons of minced garlic, a finely chopped red chilli & half a dozen bacon steaks (or rashers if you can’t get them) which you’ve diced up. Cook that lot off until the bacon is where you like it then spread it out nicely to cover the bottom of the pan. That’s right, unlike quiche which has a pastry crust, this Frittata is all about a bacon bottom!

Gently layer the slices of tatties to cover the bacon then bung all those cooked peas right on top, spreading them out for an even coverage. Then we want to season really well with salt, pepper & believe it or not…….nutmeg!

Now we want to grab a separate mixing bowl & crack 8 eggs in before giving them a jolly good whisk & pouring right over the top of the Frittata in the pan. Cook this on the lowest heat setting possible (we don’t want to burn that bacon!) until the eggs are just set, usually takes about 10 minutes or so.

Finally, throw on a good handful of both grated cheddar & parmesan cheeses, pop it under the grill to melt & brown then It’s Chompin Time!


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