Saturday, 10 December 2011

Bell Pepper and Bacon Frittata

Frittata is essentially a substantial type of omelette of Italian origin, very similar to the Spanish dish, tortilla. This frittata is made with bell peppers, bacon and onion as its principal fillings but the different ingredients and combinations of ingredients which can be incorporated are all but endless. This frittata is designed to serve one person but they will frequently be made on a larger scale and sliced in to wedges like pizza, to be served either hot or cold.

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One of the greatest benefits of a dish like frittata is that - provided you have eggs - a tasty meal can be made from even the most meagre of other available ingredients. It was in precisely this way that today's recipe came about. On Thursday, a fierce storm blew in from the Atlantic across Scotland, with hurricane force winds uprooting trees, causing damage to property and sending all forms of debris flying haphazardly through the air. Although I normally visit the supermarket every day of the week for fresh ingredients for cooking, Thursday had me less than willing to venture out in to the storm. It was in this way that frittata became the order of the day.


3 large or 4 small eggs
3 rashers of bacon (back bacon is best)
1/2 red bell pepper
1/2 green bell pepper
1 small white onion or two shallots
Tbsp freshly chopped parsley
Sea salt and white pepper
Olive oil for frying


The bacon could be cut in to strips while raw and simply fried in the pan before the vegetables but I honestly believe the overall effect is much better where the bacon is precooked. This bacon was grilled for a couple of minutes each side and set aside on a plate while the remaining ingredients were prepared.

Remove any remaining stem or seeds from the bell pepper halves and cut them in to strips of about half an inch. The onion or shallots should be peeled and moderately finely sliced.

Put about a tablespoon of olive oil in a small, non-stick frying pan of about 8" in diameter. Bring it up to a moderate heat and add the vegetables. Cook for a couple of minutes over a medium heat, stirring them around with a spatula.

Cut the bacon rashers across the way in to half inch strips and add them to the pan with the parsley, continuing to stir around, just to heat through. Break the eggs in to a bowl and season with the salt and pepper. Beat to combine and pour carefully over the vegetable and bacon mix in the pan, trying to ensure an even covering.

Cook on a low to moderate heat for about seven to eight minutes, until you can see that the eggs are almost but not quite completely set. At this stage, place your pan under an extremely hot overhead grill for a couple of minutes to fully set the eggs and complete the cooking process.

Loosen the edges of the frittata with your spatula and slide it on to a serving plate.

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