I've been hooked on frittata's since I made my first one. They're good warm, cold, morning or night, sort of like a pizza made out of eggs.
Bacon, Peas and Goat's Cheese Frittata
adapted from Gordon Ramsay's Ultimate Cooking Course, found on Scribd
click to print
8 bacon strips, chopped into bite-sized pieces
1 red bell pepper, deseeded and sliced
3 spring onions, trimmed and sliced diagonally
1 1/4 c frozen peas
2 oz goat cheese
8 eggs, beaten
3-4 tbsp. grated Parmesan cheese
freshly ground black pepper
Preheat oven to 350°F.
Fry the bacon over medium heat 3-5 minutes until cooked through but not yet crisp. Drain fat.
Add red pepper strips and cook, stirring occasionally, until the bacon begins to crisp and the peppers begin to char. Drain any additional accumulated fat.
After four and a half minutes, my peppers still weren't charred at all but the bacon was crisping, so I just rolled on.
Stir in onions and sweat until the bacon crisps, 1-2 minutes.
Stir in the peas and heat through.
Cut the goat cheese into chunks and sprinkle over the top.
Meanwhile, add the Parmesan cheese to the eggs and season generously with pepper.
Pour egg mixture over the bacon and vegetables and gently shake over medium heat.
Once the bottom and edges are set, transfer the pan to the oven and bake 4 minutes. Turn oven up to broil and and bake an additional 1-2 minutes or until the eggs are puffed, set, and just beginning to brown.
Let stand 5 minutes before sliding the fritatta out of the pan; cut into wedges.
I'm still amazed by how the eggs in frittata's get so puffy! Not surprisingly, this frittata turned out very well. The bacon, peppers, onions, and even the peas went together just swimmingly. I wish I'd done a better job of crumbling/chopping the goat cheese since I didn't really like getting a big glob of it at a time.
- bacon: $2.25
- red bell pepper: $1.50
- spring onions: $0.45
- frozen peas: $1.25
- goat cheese: $3
- eggs: $2.19
- Parmesan cheese: $0.54