It is somewhat like a quiche without the pastry.  I whisked up four eggs with three big spoons of cream and half a mug of goat’s milk.  I poured enough to cover the base of the dish, then added 2 chopped rashers of cooked bacon (soft, Canadian style), plus chopped onion, green pepper and mushrooms.  I added seasoning, sea salt and Italian herbs, then poured in the rest of the egg and milk mixture.  I added two big handfuls of grated cheese, then cooked it for 35 minutes in a 170 fan oven.  Note the baking sheet.  Frittata sticks hard to pans, so I line it first with baking sheet to make sure it doesn’t.

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