Bacon and Spinach Frittata Recipe
Ingredients:
1-2 tbsp olive oil
50g (2 oz) bacon, cut into strips
1 red pepper, de-seeded and chopped
1 onion, finely chopped
1 cloves garlic, finely chopped
60g (2oz) spinach, finely chopped
8 eggs
2 tbsp thyme leaves, chopped
Salt and black pepper
Instructions:
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.
Ways to make different variations to this Frittata Recipe
- You can change this recipe easily: use fresh coriander or mint leaves instead of thyme; use pancetta or smoked ham instead of bacon; use a finely chopped shallot or a finely chopped garlic clove instead of the onion.
- This recipe can also be halved using just 4 eggs.
- Always choose the freshest eggs you can, especially if you are going to keep this frittata to eat the next day. It's excellent to pop into children's lunch boxes: it's easy to eat, delicious when cold and you can cut it into easy squares.
By Anne G Kennedy
Tags: breakfast recipes, ethnic recipes, healthy recipes, lighter fare, snack recipes
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