Frittata for Breakfast

by Nick Benson

Frittata is such a good breakfast, all the good things you could want. Bacon, eggs, tomato, sweet potato... so good.

You'll need

  • 8 eggs
  • 2 rashers of streaky bacon, panchetta or speck, cut into lardons
  • 6 grape, cherry or mini roma tomatos, or a mix. halved

Here's how

  1. I like to serve this bad boy with a lightly dressed mizuna or rocket salad.
  2. With a butter knife, loosen the frittata from the sides of the pan, ensuring that none of is sticking. Take a board or plate that's bigger than the pan, cover the top of the pan and, with one hand on the board, one on the pan handle, flip so the board is on the bottom and the pan is on top. Your frittata should release nicely onto the board.
  3. Take your cheddar, cover the top of the frittata and put the pan under the grill. Keep checking it as it will go from runny to cooked to burnt relatively quickly. When you think its done take it out and test the centre, if its runny, put it back! If its solid, its ready!
  4. Add a small amount of butter and make sure the sides and base of the pan are nicely covered. Take the egg mixture and pour it over the contents of the pan. Your frittata will start to cook. Once you can run a butter knife around the edge of the pan without breaking the sides of the frittata its ready for the grill.
  5. Preheat your grill, broiler, salamander, depending on which country you're in ;)
  6. Take the tomato halves and position them face down in the pan in whichever arrangement you think will look great... Hint: the bottom of the pan is the top of your frittata!
  7. Meanwhile crack all the eggs into a bowl, season appropriately and whisk with a fork until all the whites and yolks are combined.
  8. Add the sweet potato and toss pan to ensure all the sweet potato is coated in bacon fat and butter. Continue to fry until all sweet potato is softened.
  9. Melt a knob of butter into a medium saucepan on medium heat and add the bacon lardons and thinly sliced garlic. Saute until bacon is golden and garlic is softened.

About the Author

Nick Benson

Martini, Negroni, 2004 Curly Flat pinot. All eatin', all dancin'. Get me on a stream, catching trout, cooking over a fire for a bunch of people.

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