Monday, 25 June 2012

Bacon and Onion Frittata

This is very rich and bacony (is there such a word?), and is great as part of a buffet as a little goes a long way.

Makes 18 small squares for a buffet or 4 generous portions for a lunch or light dinner

Syn Free on Extra Easy*

*Providing you use the cheese as your Healthy Extra A

12 slices bacon, all visible fat removed
5 large onions
5 eggs
1 tsp dried sage
1 tsp celery salt
salt and pepper to taste
60g finely grated Parmesan cheese

Spray a 8”x12” shallow oven tin with a little Fry Light and pre-heat the oven to 200°C. Chop the onions roughly and fry in a little Fry Light until soft. Chop the bacon and fry until done to your liking. I prefer my bacon very well done, as I feel it brings out the flavour better, but that really is personal preference. Mix together the bacon, onion, sage, celery, salt and pepper and spread out in the baking dish.

Whisk the eggs together until frothy and pour evenly over the onions. Top with the grated cheese and bake for 10-15 minutes until the egg is set and the cheese lightly browned. Refrigerate until ready to eat – this makes the frittata less crumbly and easier to pick up using hands if it is part of a finger buffet. 

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