Oh bacon, how do we love you? Let us count the ways…
… with eggs and cheese, of course! This simple frittata recipe is delightful and makes for the perfect lunch with a light salad if you’re having the girls around for a gossip and a glass of wine, or pop a couple of cold slices into a picnic hamper and scamper off to find a quiet spot to eat it as the world just passes you by.
This recipe, more than any other, reminds me of home – sitting out in the garden on a warm summer’s evening, listening as the starlings swarm together in the sky, the sweet smell of wild strawberries in the flower beds, and the cats languishing on the brick steps absorbing the last of the warmth from the summer sun. Dad would bring out a huge frittata and place it among bowlfuls of green beans, homegrown tomatoes, and slices of crusty baguette. We’d open a crisp bottle of white wine and eat as the sun went down.
I cooked this today in Melbourne as the sun poked its head out from behind the wintery clouds, teasing us with notions of Spring. We ate it with a creamy celeriac, apple and fennel remoulade.
1/4 cup milk
3 rashers of long bacon
1 cup grated cheese
1 heaped tsp dijon mustard
salt and pepper
This is about as easy as it gets! Preheat your oven to 180 degrees C. Place the bacon in a cold frying pan and cook over a low heat until the bacon starts to crisp. Be patient, this can take a little time, but don’t be tempted to turn the heat up!
Next, whisk up the eggs, milk and mustard until fluffy. The more air you get into the eggs at this stage, the lighter your frittata will ultimately be. Season with salt and pepper, remembering that bacon is already quite salty.
Add in the cheese and bacon and pour into a 25cm round ceramic dish.
Cook at 180 for 20 minutes, before turning the oven up to 200 and cooking for a further ten minutes. The frittata is ready once it has puffed up, doesn’t wobble and is golden on top.
Light cos salad with shaved peppery radish slices