I was really excited about my version of the frittata that I saw over at the Irish Food Board(Bord Bia)http://www.bordbia.ie/aboutfood/recipes/eggs/pages/italianfrittata.aspx until I saw Roger Stowell’s blog post today http://stowell.wordpress.com/2012/03/02/bring-back-the-birch/. Here I am “cooking cute” and taking pictures of omelettes, while he’s over there painting with his camera. Wrong life choice? Oh ko! I recited the Litany Against Fear and moved on.
My husband is always telling me that I have too much kitchen stuff but that’s not true because other than my black skillet and my tajines, I don’t have a pretty skillet that will go from the stove top to the oven. Bugger! (Thanks c) That’s why I had to finish my frittata in a pie plate. I won’t tell you how I did it because it was too nerve racking. Most of you probably have the right skillet(maybe not Frugal), so I’ll just give you the Bord Bia’s instructions. Their skillet wasn’t that great looking 🙂
Don’t you just love spinach and peppers and onions and well, just vegetables in general? I do 🙂
Bacon, Spinach and Feta Frittata
1/2 cup bacon, diced
2 tbsp olive oil
1 onion, cut in half and sliced
3 garlic cloves, chopped
1 red bell pepper, diced big
2 handfuls of spinach, torn
8 eggs, beaten
2 tbsp basil, chopped
1/2 cup feta, crumbled
Cook the bacon in the oil until it begins to brown. Add the onion, garlic, pepper and saute until the onion is soft. Mix in the spinach and remove from the flame.
Mix the eggs with the basil, then add to the skillet and cook until just set. Sprinkle with the feta and finish cooking under the oven broiler.