In a general sense, frittatas are great vehicles for using up those ingredients that you have hanging around, but this doesn’t mean that they should be dumping grounds for all the food odds and ends that you have lurking at the back of the fridge. As with most things, less is more and I would advise using ingredients that complement each other rather than using the frittata as a metaphorical blank canvas on which to express your culinary creativity.
I had some sprouts and a few strips of lightly smoked bacon in the fridge and wanted to use them up. Luckily the subtle smokiness of the bacon is a perfect foil for the earthy sweetness of the sprouts so I already had the foundations of a tasty dish. I added a finely chopped onion, a few eggs and some creamy and slightly salty goat’s cheese that was also left over after Christmas. Originally, I had considered making a savoury tart, but didn’t want to faff around making and blind baking pastry, so decided to keep it very simple and make a frittata.
The frittata was absolutely delicious and was fresh tasting but satisfying to eat at the same time. The most amazing thing was that the ardent sprout-haters in my family thought it was lovely, which as far as I’m concerned was a real result! With some salad on the side the following recipe easily served 3-4 people.
4 rashers of smoked bacon cut into lardons
1 medium onion, diced
1 sprig of thyme
12-14 Brussels sprouts, trimmed and halved
6 large eggs, beaten
50g soft goat’s cheese, crumbled
Sea salt & freshly ground black pepper
Method:1. Heat a tiny amount of olive oil in a medium sized non-stick, oven-proof frying pan and fry the bacon and thyme over a moderate heat until just beginning to get crispy and the bacon fat has rendered down slightly. Remove the bacon and thyme with a slotted spoon and drain on absorbent kitchen paper. Discard the thyme. Leave the remaining oil in the frying pan.
2. Add the chopped onions and Brussels sprouts to the frying pan. Add a good glug of olive oil (about 25ml) and let everything and fry over a gently to moderate heat (almost as if it is poaching in the oil) for approximately 10 minutes until the onion is translucent but not coloured and the Brussels sprouts are beginning to soften.
3. Add the beaten eggs and return the bacon to the frying pan. Season well. Give everything a brief stir so that everything is evenly mixed. Sprinkle over the goat’s cheese and let cook over a gently heat for approximately 12-15 minutes until the eggs have set around the edges but are still slightly wobbly in the middle.
4. Place the whole frying pan under a hot grill for 3-5 minutes to until the frittata puffs up very slightly and is golden brown. Remove and serve cut into wedges.