With the new job taking up 10 hours a day of my time I find I’m resorting, more and more, to my bag of tricks for “simple but tasty” recipes that are also inexpensive and filling so it’s small wonder that this one fills both of those requirements.
The great thing about a Frittata is that you can throw literally anything you wish into it and as long as you bake it for the correct amount of time it should wind up being a dynamite dish. The other wonderful thing about it is that it can be served for breakfast, lunch or dinner.
Here’s my version.
Ingredients:
– Six eggs
– 1 Large green pepper – diced
– 1 Medium white onion – diced
– 3 to 4 Dun dried tomatoes – reconstituted
– 1 Teaspoon salt
– 1 Teaspoon fresh ground pepper
– 2 Minced garlic cloves
– ½ Cup chopped spinach
– 3 Strips of bacon – rough chopped (if you really want to throw a twist into this then substitute Pancetta for the bacon)
– Three to four slices of Medium cheddar cheese
Method:
– Pre heat your oven to 350 degrees
– While the oven is heating up re- constitute your Sun Dried Tomatoes – simply soak them in hot water for approximately twenty minutes and then rough chop
– In a large non- reactive bowl mix ALL the ingredients together
– Pour the Frittata mix into a 12 inch stick proof, oven proof skillet (make sure the skillet is deep enough to handle the mix without spilling over)
– Pop the skillet into the oven for approximately 30 minutes and bake
– Check after 30 minutes and if the Frittata does not appear to be done then leave a little while longer
I usually cut and serve mine straight from the skillet as it makes clean up that much easier. Also try this with some nice French bread and Garlic butter.
So there you have it another “tasty but simple” dish.
Until next time…….
Bon Appetite
gardensandgrills 