Friday, January 8, 2016

Baked Brunch Frittata

We love brunch in our house at the weekend.  Anything that has bacon tends to qualify so hello Eggs Benedict, Pancakes with Maple Syrup and Bacon, a dirty fry and this delicious object.  Omelette or Frittata?  Technically this is a frittata as it's baked in the oven and there's no watching of pans or flipping of eggs required. Either way, it's incredibly easy and a great Sunday brunch with very little fuss. Use whatever's lying around your fridge - change the cheese, add peppers (shudder), leftover cold potatoes, peas - anything goes here.  It's ready in 20 minutes and you'll look like a culinary genius.

Baked Brunch Frittata

100g Lardons
100g Mushrooms, thinly sliced
Bunch of Spring Onions, thinly sliced
6 eggs, beaten
Black Pepper
50g grated Mozzarella
10g Chives, snipped

Preheat your oven to 180c / Gas Mark 4.

Fry the lardons until they start to brown, then add the mushrooms and cook for 3-4 minutes.  Add the spring onions and mix through.

In a large bowl, beat the eggs and black pepper together.  Add the lardon mixture and sprinkle the cheese & chives on top.

Pour into a deep frying pan & spread out the filling evenly.  If the pan has a plastic handle, cover it with tinfoil before placing into the oven and baking for 10 minutes.

Be careful removing the pan from the oven - the handle is hot - and I don't know how many times I've forgotten!  Transfer to a chopping board and slice into wedges.

Eat with salad.  Or lovely fresh bread.

No comments:

Post a Comment