Bacon and Goats Cheese Frittata

Ingredients

• Butter/oil to grease the pan
• 150g bacon, diced
• 1 onion finely chopped
• 1 red capsicum, sliced
• 110g goats cheese
• ¾ cup green peas
• ¼ cup of milk
• 8 eggs
• salt & pepper

Equipment

26cm silicon quiche/pie pan (needs to be non-stick)

Method

1. Preheat oven to 180c
2. Heat a spoonful of butter in a pan on high heat, once the pan is hot add the bacon and onion, keep the pan hot and fry for 4-5 minutes or until the onion and bacon start to brown (add more butter if they start to sick to pan). Reduce heat to medium and add capsicum, cook for 2-3 minutes until slightly tender. Turn off heat, stir in peas and season with pepper.
3. Lightly grease the silicon tray with a small amount of soft butter. Evenly spread, bacon and veg mix on the bottom of the silicon tray, then scatter half of the goat’s cheese on top.
4. Crack eggs into a small bowl transfer one by one and to a larger mixing bowl once cracked (this is to ensure a rotten egg doesn’t spoil the lot). Add milk and some pepper and salt to taste and beat the eggs.
5. Pour eggs over bacon and veg mix and use a fork to help it to disperse evenly and get to the bottom of the tray. Sprinkle the remaining goat’s cheese on top and put in the oven for 25-30 mins until egg is cooked through, turning every 7 mins. Check the frittata every so often and take out when there’s no runny egg, you don’t want to overcook it or the egg will go rubbery.
6. To remove frittata from pan, place a chopping board on top and flip, the frittata should fall straight out and maintain its shape if using silicon.

Tip:

To make this recipe into mini frittatas, use muffin or mini tart silicon moulds and cut capsicum more finely, this will need less time in the oven, just look every 5 mins until there’s no runny egg.

Financial Breakdown