A frittata is an Italian style of omelet also similar to a quiche - without the crust. It’s cooked on the stove in a pan and then finished under the broiler. Extremely versatile with any ingredients, today we’ll make a version with goat cheese, potatoes and bacon
3 medium potatoes, peeled, cooked and cut into small cubes
6 slices bacon, chopped into bite size pieces
1 tbsp olive oil
6 spring onions, finely chopped
75 g goat cheese, about ½ a small package
½ tsp salt
fresh ground pepper
1 cup grated Cheddar cheese
In a medium bowl combine 8 eggs and whisk. Add 75g crumbled goat cheese, ½ teaspoon salt and a good grind of fresh pepper. Whisk lightly to combine and set aside.
In a 10” oven safe pan (cast iron works well) heat a scant tablespoon of olive oil and add 6 slices chopped bacon. Cook over medium-high until getting crisp.
Drain all the grease except about a tablespoon and add 3 medium potatoes that have been cooked and diced, plus 4 chopped green onions.
Cook the mixture over medium until the potatoes start to brown. Turn the heat to low.
Add your egg mixture and stir gently until you see the egg setting. Keep cooking on low until the egg mixture sets, if the edges are setting first, gently pull them back to allow the liquid egg to seep down. Cook until the frittata is still moist on top but set throughout.
Sprinkle the top with 1 cup grated cheddar cheese and 2 chopped green onions.
Put the pan under the broiler until the Frittata puffs lightly and the cheese is melted and slightly browned.
If you don’t have an over safe pan, sprinkle the frittata with the cheese and onion and then cover with a large pot lid or foil and continue to cook on low until the cheese has melted.