If you have been following this blog you will know that the EM has been confined to quarters of late ... no dashing out to the shops to keep the larder well stocked. This has meant I have had to exercise the old grey matter a little more than usual in the kitchen. Fortunately, we have a few staples already in the cupboards, eggs, cheese, etc., and a rake round the fridge produced enough to make this substantial dish for last night's supper.
One large, deep frying pan.
- 1 tablespoon cooking oil
- 3 rashers of back bacon - ours was unsmoked - chopped into bite-sized pieces
- 1 medium onion - peeled and chopped
- 1 celery stalk - chopped
- 3 medium sized cooked potatoes - cut into bite-sized dice
- 1 medium sized tomato - cut into bite-sized dice
- 3 dessertspoons of cooked peas
- 1 teaspoon of mixed dried herbs
- 6 eggs - beaten
- 2 dessertspoons of semi-skimmed milk
- 2 oz grated cheddar cheese
- Salt and pepper to taste
- Heat pan for a minute or two and then add the oil.
- Add the chopped bacon and fry gently for a couple of minutes.
- Add the chopped onion and celery and cook until softened.
- Add the potatoes and fry until gently browned.
- Toss in the tomato and fry for a minute or two.
- Meanwhile mix the milk into the beaten eggs and add salt and pepper to taste.
- Now add the peas and the mixed herbs.
- Turn up the heat and making sure the bacon and vegetables are spread evenly in the pan, pour the beaten eggs over the mixture.
- Sprinkle the grated cheese over the top of the mixture.
- Cook on high heat for a few minutes then reduce the heat to prevent the base of the mix burning and allow the egg to set completely.
- Finally, turn on the grill, set on high, and just before serving zap the pan under it for a few minutes to cook the top of the frittata to a golden brown shade.
Serve with a salad, ours had lettuce, tomato, orange and apple slices combined, but a green salad would go with it just as well.
The frittata is big enough to feed four people for lunch or two very hungry people for dinner. You could easily adjust the ingredients to make a smaller frittata, e.g. two eggs and fewer potatoes & vegetables would still make a good sized meal for one.
Most of the vegetable ingredients could be substituted with any other leftovers you have in your fridge and the bacon could be omitted to make a tasty vegetarian dish.
Frankly, the most time-consuming thing about making this recipe is the preparation - once the bacon and vegetables are chopped, cheese grated and eggs beaten it's made in super quick time.
The EM enjoyed it so I hope that if you try it you will enjoy it too - whatever, do let me know - all feedback welcomed :)
And after all that typing, I now have to go think about what we are going to eat tonight. Thank goodness for the fridge and freezer - we'd starve without them.
I'll be back tomorrow with another project I've just completed. Until then, happy crafting to you all,