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Bacon and Mozzarella Frittata

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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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