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Bacon and Mozzarella Frittata

Bacon and Mozzarella Frittata Bacon and Mozzarella Frittata

For that times that we haven't got much time to spend around the hob, there is nothing better than a Frittata easy simple and can be made with almost anything. This time I've decided to go for bacon and mozzarella Frittata, very similar to a Omelette but without the need of flipping it, I normally tend to be a quite messy when it comes to that particular skills.



6 Eggs
125g bacon, chopped
125g fresh mozzarella cheese ball chopped
1 x 15ml (tablespoon) chopped parsley, plus extra for sprinkling
1 x 15ml (tablespoon) freshly grated Parmesan cheese
sea salt flakes and pepper, to taste
1 x 15ml (tablespoon 15g) butter
drop garlic oil


? Turn on the grill so it can get hot. Beat the eggs in a bowl, then add the chopped or diced Bacon and mozzarella.

? Whisk in the tablespoon of parsley, along with the parmesan, salt and pepper, remembering that bacon and Parmesan will provide a certain saline hit as it is.

?Heat the butter and oil in a frying pan (with ovenproof handle) or cast-iron skillet approx. 25 cm in diameter and, once it's hot and foamy, add the omelette mixture.

? Cook for about 5 minutes over gentle heat, without stirring, until the frittata is set underneath and golden.

? Transfer the pan to the hot grill (keeping the handle away from the heat) and cook the frittata until it is set on top - don't leave the pan unattended as this can happen quite quickly, and wear oven gloves to remove the pan.

? Leave it to stand for a couple of minutes, then run a knife or a spatula round the edges of the frittata and ease it out of the pan, keeping it the same way up, onto a board or plate. Cut into 8 triangles like a cake, then sprinkle with extra parsley and serve with green beans or salad. (you can also have it as a sandwich)


* not incl. in nutrient facts

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