It was an exceptionally lazy Saturday afternoon. Nearing dinnertime, when our tummies started rumbling, I remembered we had a tray of eggs in the fridge. Also lurking in the shadows were close-to-expiry mushrooms that we forgot about during the week, a pack of back bacon and two handfuls of baby tomatoes. Frittata was on the cards!
Who’s hungry? Vincent and I, but this recipe can serve 4.
Ingredients
- 8 large eggs
- 125 ml full cream milk
- 100 g grated white cheddar cheese
- 200 g back bacon, roughly sliced
- 2 handfuls baby tomatoes
- 150 g white button mushrooms, chopped
- 1 onion, sliced or chopped
- 2 tsp salt
- 1 tsp whole black peppercorns
- 1 tsp ground peppercorns
- 1 tbsp Italian herbs
- half a tsp dried chilli flakes
- 1 tbsp olive oil
- 1 stalk celery, finely chopped (for garnish)
- 2 tbsp crème fraîche (for garnish)
Burst your babies
Heat olive oil in a frying pan and add your baby tomatoes when the pan is hot. Keep the lid on to ensure they don’t splatter hot juices all over you. Whirl them around for about 5 minutes or just until they’re literally starting to burst and blacken. Remove them from the pan and set aside for later.
Fry-up the rest
First, preheat the oven to 180°C and pop an ovenproof dish in there to heat up, too. Now, add your onions to the same frying pan that the tomatoes were in, lowering to medium heat. No need to add more oil.
Once your onions have sweated a bit, add the bacon. The bacon should brown along the edges before you add the whole peppercorns, Italian herbs ground pepper, and chilli flakes.
Now add the mushrooms and cook until they’re just about done.
Whisk the eggs
Whisk the 8 eggs and milk together. Add the salt to the mixture, too.
Assemble your Frittata
Get your hot dish from the oven and spoon the bacon and mushroom mix into it. Don’t worry if it sizzles when you add it to the hot dish.
Pour the egg mixture over everything.
Plop your baby tomatoes in, spreading them out nicely.
Finish off with grated cheese.
Bake uncovered for 20 minutes
When she’s browned to perfection, remove from the oven and let rest for 5 to 10 minutes to cool down and set properly.
Dish up and dig in
Just look at that sexy cross-section!
Add celery and crème fraîche
Here’s the condensed recipe:
Peppery Bacon, Baby Tomato & Mushroom Frittata
A super easy dinner with zero guilt-feelings. It's low carb and high in flavour! If you don't like pepper, omit the whole peppercorns.
Ingredients
- 8 large eggs
- 125 ml full cream milk
- 100 g grated white cheddar cheese
- 200 g back bacon, roughly sliced
- 2 handfuls baby tomatoes
- 150 g white button mushrooms, chopped
- 1 onion, sliced or chopped
- 2 tsp salt
- 1 tsp whole black peppercorns
- 1 tsp ground peppercorns
- 1 tbsp Italian herbs
- half a tsp dried chilli flakes
- 1 tbsp olive oil
- 1 stalk celery, finely chopped (for garnish)
- 2 tbsp crème fraîche (for garnish)
Directions
- Heat olive oil in a frying pan and add your baby tomatoes when the pan is hot. Keep the lid on to ensure they don’t splatter hot juices all over you. Whirl them around for about 5 minutes or just until they’re literally starting to burst and blacken. Remove them from the pan and set aside for later.
- Preheat the oven to 180°C and pop an ovenproof dish in there to heat up. Now, add your onions to the same frying pan that the tomatoes were in, lowering to medium heat. No need to add more oil.
- Once your onions have sweated a bit, add the bacon. The bacon should brown along the edges before you add the whole peppercorns, Italian herbs ground pepper, and chilli flakes.
- Now add the mushrooms and cook until they’re just about done.
- Whisk the 8 eggs and milk together. Add the salt to the mixture, too.
- Get your hot dish from the oven and spoon the bacon and mushroom mixture into it. Don’t worry if it sizzles when you add it to the hot dish.
- Pour the egg mixture over everything.
- Plop your baby tomatoes in, spreading them out nicely.
- Finish off with grated cheese on top.
- Bake uncovered for 20 minutes. When she’s browned to perfection, remove from the oven and let rest for 5 to 10 minutes to cool down and set properly.
- Dish up and serve with celery sprinkled on top, and crème fraîche on the side.
Jana Cooks 