10 January 2010

Easy Lunches - Frittata style

OK so I thought about making the cupcakes I described earlier... but then I realised that not only do I not have any patty pans (or cupcake trays for that matter), I don't actually have any flour. Slight problem! So will go on a cupcakery expedition soon - but in the interim, I have made my lunches for the week (in less than an hour) - do the maths and that's less than 12 minutes prep time per lunch - less time than you'd take to make a sandwich. And delicious! So I present to you - my first ever frittata! (Inspired by this recipe from For the Love of Cooking)

Bacon, Potato and Mushroom Frittata

You will need:

2 potatoes
boiling water
4 rashers of bacon
1 onion
1/2 cup sliced mushrooms
1 cob corn
6 eggs
1 1/2 Tbsp milk
Spray cooking oil
1/2 cup grated cheese (I used a mix of freshly grated Parmesan and mozzarella)

30 cm tart tray/shallow ovenproof circular dish
oven glove
frying pan + spatula
knife + cutting board
small saucepan
  1. Preheat oven to 180C/350F.
  2. Cut the potato into bite sized cubes. (Leave the skin on if you like - less effort than taking it off!) Add to saucepan with boiling water and salt, and simmer for 5 minutes or until just cooked (think al dente). Drain and run under cold water until room temperature.
  3. Dice the bacon and add to frying pan. Cook on a low heat and allow the fat to render.
  4. Finely dice onion and add to frying pan. Cook until translucent.
  5. Add the cooled potato to the frying pan and allow to cook for 5 minutes or until soft.
  6. Slice the mushrooms and slice the corn kernels off the cob. Add both to pan and cook for 5 minutes (or until they are just golden). At this point, your pan will probably be very full - try not to spill too much! (If you manage this you have much more skill than I do...)
  7. Spray a light layer of oil in your oven proof dish. Add a thin layer (2 Tbsp) of cheese to the bottom of the dish.
  8. Transfer pan contents into oven proof dish.
  9. Beat the milk into the eggs until just combined and pour over the bacon/potato mix.
  10. Bake for 20 minutes or until eggs are just set in the centre.
  11. Sprinkle remaining cheese over the top and bake for another 5 minutes.
And you're done! Serve either fresh from the oven or cold with a green salad - either way, it's delicious.

No comments:

Post a Comment