Thursday, May 1, 2008
4 bacon strips
1/2 medium onion, thinly sliced
8 eggs
1/3 cup frozen petite peas, partially thawed
2 ounces (about 3/4 cup) double Gloucester or cheddar cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
Chop the bacon into 1-inch pieces and fry in a 12-inch nonstick skillet (with an oven-proof handle) over medium heat. Transfer the bacon pieces to a small plate. Remove all but 1 tablespoon of bacon drippings from the pan. Add the sliced onion and cook over medium heat, turning often, until softened and lightly browned. Whisk the eggs together in a large bowl until well-blended. Add the reserved bacon, peas, cheese, salt and pepper, and stir to combine. Pour the egg mixture over the onions in the skillet. Using a heat-proof rubber spatula, push the edges of the egg mixture toward the center while tilting the skillet to allow the uncooked egg to run out toward the edges of the skillet, until the eggs are mostly set with a moist top, about 3 minutes. Place the skillet under the oven-broiler and broil for 2 to 3 minutes, until the top is golden and set. Cut into four wedges and serve immediately. Serves 4.
Serving suggestion: Serve the frittata with a simple green salad.
— Recipe by Jayni Carey
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