Saturday 1 June 2013

Breakfast Frittata by Jonathan Tan

Breakfast Frittata

Serves 4–6
Canola oil, for frying (you can use other kinds of vegetable or light olive oil, whichever you have at home). The key is for the oil to be flavorless.
3 sausages of your choice, sliced into mini discs. (I used chipolatas as they happened to be in my fridge)
4 rashers of streaky bacon (optional)
1 red pepper, de-seeded and diced
1 medium sized yellow onion, diced
150g frozen peas
Handful of baby spinach, 2 handfuls if you like more greens.
100 - 150 grams shredded cheddar cheese
About 2-3 tbsp cream cheese
6-8 eggs, beaten (need 8 if your eggs are smaller, the 40-45gm kind)
4 tbsp grated Parmesan cheese
Freshly ground black pepper
Small handful of flat leafed parsley for garnish. (optional)
1. Preheat the oven to 180°C.
Put the beaten eggs in a bowl, add the Parmesan and season generously with pepper. Set the bowl aside.

2. Heat a glug of oil in a 26cm ovenproof frying pan over medium heat. When the oil is heated, fry the bacon and sausages for 2–3 minutes. Add the red pepper and onion and continue to cook for another few minutes until the bacon and sausages are slightly browned and everything else is tender. Stir in the peas and heat through. Throw in the spinach, they take like 15 secs to wilt. Mix everything well.

3. Set the oven to "grill" setting.

4. Pour in the beaten egg mixture, making sure to cover the whole pan as evenly as you can. Gently shake the pan to help with the mixing.

5. While the egg is still in a liquid state, use a small teaspoon and scoop the cream cheese in 1/2 teaspoon size lumps and drop them randomly around the omelette. You may need to press them a little, to get the drops of cheese to sink into the egg mixture. Scatter the shredded cheddar all over the top, forming an even layer of cheese at the top. Season with pepper.

6. Take the pan off the stove. Place the pan under the hot grill in the hot oven for 4–5 minutes until cooked through and golden brown on top.

7. Slide the frittata out of the pan. Garnish with parsley (or herb of your choice) and cut into wedges to serve. I like to serve it with a side salad.

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