A Frittata is technically a baked omelette but I like to think of it as a Gluten Free Quiche. You can use any combination of ingredients that you’d find in a quiche (the recipe below is based on the classic Quiche Lorraine) and its much easier and quicker to make as well as being a great cheap, filling meal. The only tricky part to making this is getting it out of whatever you use to cook it in once it is finished. To alleviate this I recommend using a Silicon cake mould that you can just peel off. This makes the whole recipe much easier and less stressful, an ideal silicon mould is available from Amazon here – Lékué 1300 ml Square Cake Mould, Black
If you don’t have one of these and use a an oven proof dish or pan the easiest technique is to put a plate over the top and flip it over using both hands. You can then cut it into slices while it is upside down and turn these over to serve it.
This is a really versatile dish. As well as being easy to customise to your taste with different ingredients it can be also be eaten warm or cold, or both. If you’re having it warm it goes well with salad, baked beans, olives, pesto or anything else you fancy. Leftovers can be kept in the fridge and eaten cold the next day as part of a packed lunch or quickly warmed up under the grill for another meal.
The recipe below is for a Bacon, Cheddar and Onion Frittata and will provide a decent sized portion for three or four meals.
There are more ways you can change the recipe to your own taste than I can list. One easy change you can make is to use your preferred type of cheese, parmesan or gruyere are traditional but I think a strong cheddar is good, for the frittata pictured here I used Blacksticks blue cheese. You could also add Chorizo to this recipe to make a more substantial dinner. Spinach, Mushrooms or Courgette all go well with any Eggy dish and would also work well.
- 8 rashers smoked streaky bacon cut into squares
- 1 small onion diced
- 1tbsp olive oil
- 8 eggs
- 200ml crème fraiche
- 100g grated cheese
- Black Pepper
- Preheat the oven to 180c
- Line a 20x28cm dish with baking paper (scrunch the baking paper into a ball first as this makes it more malleable) or grease a 21cm x 21cm square silicon cake mould (much easier to get it out once it is done).
- Heat the olive oil in a pan to a medium heat then fry the bacon and onion until the onions are turning golden and the bacon is beginning to crisp.
- Take a large bowl and mix the eggs and crème fraiche together, then stir in the bacon, onions and fat from the pan.
- Add the grated cheese (save some to sprinkle on the top) and season with salt (the bacon will add some salt so personally I would only add a little) and black pepper to taste.
- Pour the mixture into the dish and bake in the preheated oven for 30-35 minutes.
- Put it under the grill for 5 minutes to brown and crisp up the top.