Frittata
A great frittata for feeding a group, or a make-ahead meal for breakfast, lunch, or dinner. Soft and custardy on the inside; easy to adapt to whatever add-ins you want.
Ingredients
- eggs
- milk
- salt and pepper
- oil
- bacon
- garlic cloves
- butter
- big handfuls baby spinach
- mozzarella cheese
- more cooked chopped bacon and spinach
Method
- Preheat oven to 180C/350F.
- Whisk eggs, milk, salt and pepper.
- Heat oil in a well seasoned skillet or non stick pan (about 26cm / 11") over medium high heat.
- Add bacon and cook until almost golden.
- Add garlic and cook for 30 seconds.
- Add spinach and toss until just wilted - bacon should now be golden.
- Turn heat down to medium. Remove about 1/3 of the bacon spinach into a bowl (for topping).
- Add butter into the pan and swirl/spread across base of the pan.
- Pour in about 2/3 of the egg mixture. Scatter over half the cheese, then pour over remaining egg mixture.
- Scatter over reserved bacon and spinach, then cheese.
- Cook for about 3 minutes until the sides are just set but not golden - check with knife.
- Transfer to oven and cook for 8 minutes until the centre is just set and the cheese is melted on top.
- Rest for a few minutes then slice and serve.