Brunch frittata

June 4,2009

You have overnight guests.  You want to make a brunch that doesn’t have you trying to supervise the bacon so it doesn’t burn, perfectly judge when it’s time to poach the eggs, coax the tomatoes and hash browns to be ready at the same time as everything else – oh, and get the toast made, too.

The easy way to do it is use much the same ingredients, but instead make a frittata.

A small amount of forward planning such as cooking the potatoes the previous day will streamline things even more but microwaving them on the day is no great hardship.

If you have a frying pan with an ovenproof handle, use it for the frittata Otherwise leave the handle jutting out of the open oven during the grilling part and insulate it with an oven mitt and some foil. Or do the final browning with a chef’s torch.

Brunch frittata

3 large potatoes
1 large onion
1/2 red capsicum
6 bacon rashers
butter or oil
6 eggs
1/2 cup grated parmesan
4 tablespoons chervil (or parsley) finely chopped
salt and pepper
3 or four sliced tomatoes
1 cup grated cheddar

Boil or microwave the potatoes. Allow to cool enough to handle then peel and cube them.

Saute the chopped onion, capsicum and diced bacon in a little oil or butter until the onion is tender.

Tip into a large bowl and add the potato cubes along with the lightly beaten eggs, parmesan, herbs and seasoning.

Wipe out the pan then reheat with a little butter and oil. Pour in the frittata mix and cover with tomato slices. Cook gently until the mixture is set and the bottom is golden brown. Sprinkle with the cheddar and brown the top under a hot grill.

To serve, place a plate bottom side up on top of the pan, and reverse the pan so the frittata goes onto the plate. Put a serving plate on top and reverse the procedure so the frittata ends up on the  plate cheese side up.

Garnish with some fresh herbs and serve – maybe with peppery rocket salad alongside and a glass of spicy tomato juice.

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