Bacon, Pea And Goat’s Cheese Frittata

Name: Bacon, Pea And Goat’s Cheese Frittata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Olive Oil; Bacon; Red Pepper; Spring Onions; Frozen peas; Basil; goat’s cheese crottins; Eggs; Parmesan cheese; Black Pepper

Ingredients

Olive oil, for frying
8 rashers of smoked streaky bacon, chopped into bite-sized pieces
1 red pepper, deseeded and sliced
3 spring onions, trimmed and sliced diagonally
150g frozen peas
Handful of basil, leaves roughly chopped
2 goat’s cheese crottins (about 120g in total)
8 eggs, beaten
3–4 tbsp grated Parmesan cheese
Freshly ground black pepper

Cooking instructions

SERVES 4–6

Preheat the oven to 180°C/Gas 4.
Heat a glug of oil in a 27cm non-stick ovenproof frying pan and fry the bacon for 2–3 minutes. Add the red pepper and continue to cook for another few minutes until the bacon is golden brown and crisp. Add the spring onions and sweat for 4-5 minutes until everything is tender. Stir in the peas and heat through. Sprinkle in the basil, roughly mixing it through the vegetables. Cut one of the goat’s cheeses into chunks and scatter on top.
Heat the grill on its highest setting.
Put the beaten eggs in a bowl, add the Parmesan and season generously with pepper. Pour into the pan over the vegetables and gently shake over a medium heat. As the omelette begins to set at the bottom, grate the remaining goat’s cheese on top and season with pepper.
Place the pan under the hot grill in the hot oven for 4–5 minutes until cooked through and golden on top.
Slide the frittata out of the pan and cut into wedges to serve.

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