Bacon double cheese frittata
In anticipation of my meat-free April coming up, I’m aiming to stuff as much bacon down my chops as humanly possible beforehand. The bacon quota in this recipe is medium to high – 6 rashers! Add in a bit of cheese (ok, a fair bit of cheese), some caramelised onion, spinach (for Popeye muscles) and some eggy egg, and hey presto, you’ve got yourself a darn good dinner on your plate. Just don’t be an idiot like me and attempt to cook your frittata in a loose bottomed cake tin – there was leakage, and my frittata wasn’t quite as eggy as it could have been.
1 small onion, finely chopped
6 rashers of smoked thick cut bacon, chopped into small pieces
2 cloves garlic, minced
1 small red chilli, chopped (leave the seeds in if you want the extra heat)
7 medium eggs, whisked
150ml single cream
100g spinach leaves, shredded
100g mild cheddar
100g strong cheddar
Pepper, to season
Heat a frying pan and add the chopped bacon pieces, fry until crispy then remove from pan and set aside. Reserve 1tbsp of the bacon fat and cook your chopped onion until it starts to caramelise. Add in the garlic and chilli and cook for 1 more minute. Remove from heat and mix onion and bacon mixtures together in a bowl.
In a large mixing jug, crack all of your eggs and whisk with a fork until combined. Add in the cream and both cheeses and mix well. Stir in the shredded spinach and mix again.
Pre-heat your oven to 180˚C. Get a large round cake tin (not loose bottomed, doh!) or oven-proof skillet/frying pan and pour the egg mixture straight in. Add the bacon/onion mixture and stir around with a fork so it is evenly mixed.
Cook in the oven for 25-30 minutes or until the egg is set. Leave to cool for 5 minutes, then slice into wedges and serve.
Serves 4 (or 6 as a snack)