Chive & Parmesan Frittata With Crispy Bacon
Servings: 2 - 4
Ingredients
8 eggs
6 tbsp creme fraiche
8 tbsp parmesan, finely grated
1 tbsp chives, finely chopped
NOMU Sea Salt and Black Pepper
Directions
Preheat the oven to 180°C. Butter a 20cm ovenproof pan or smaller individual ovenproof pans.
Place the bacon rashers and tomatoes on the vine onto two separate foil-lined baking trays. Drizzle the tomatoes with Olive Oil and season with the NOMU One For All Grinder. Roast until the bacon is browned and crispy and until the tomatoes have softened and are just beginning to pop.
Meanwhile, prepare the frittata by whisking together the eggs and the creme fraiche until light and completely combined. Add the parmesan and the chives and stir well. Season with salt and pepper.
Pour the frittata mixture into your buttered pans, filling to just under the rim of the pan. Place in the hot oven and bake for about 15 – 20 minutes until golden on top and just set inside. Do not be alarmed if the frittata grows rather large in the oven! It will deflate when out of the oven.
Serve the frittatas piping hot, with crispy bacon, tomatoes and toast of course.
Tip: Lining your oven trays with foil makes for easier washing up!
Ingredients
8 eggs
6 tbsp creme fraiche
8 tbsp parmesan, finely grated
1 tbsp chives, finely chopped
NOMU Sea Salt and Black Pepper
Directions
Preheat the oven to 180°C. Butter a 20cm ovenproof pan or smaller individual ovenproof pans.
Place the bacon rashers and tomatoes on the vine onto two separate foil-lined baking trays. Drizzle the tomatoes with Olive Oil and season with the NOMU One For All Grinder. Roast until the bacon is browned and crispy and until the tomatoes have softened and are just beginning to pop.
Meanwhile, prepare the frittata by whisking together the eggs and the creme fraiche until light and completely combined. Add the parmesan and the chives and stir well. Season with salt and pepper.
Pour the frittata mixture into your buttered pans, filling to just under the rim of the pan. Place in the hot oven and bake for about 15 – 20 minutes until golden on top and just set inside. Do not be alarmed if the frittata grows rather large in the oven! It will deflate when out of the oven.
Serve the frittatas piping hot, with crispy bacon, tomatoes and toast of course.
Tip: Lining your oven trays with foil makes for easier washing up!
Ingredients
8 eggs
6 tbsp creme fraiche
8 tbsp parmesan, finely grated
1 tbsp chives, finely chopped
NOMU Sea Salt and Black Pepper
Directions
Preheat the oven to 180°C. Butter a 20cm ovenproof pan or smaller individual ovenproof pans.
Place the bacon rashers and tomatoes on the vine onto two separate foil-lined baking trays. Drizzle the tomatoes with Olive Oil and season with the NOMU One For All Grinder. Roast until the bacon is browned and crispy and until the tomatoes have softened and are just beginning to pop.
Meanwhile, prepare the frittata by whisking together the eggs and the creme fraiche until light and completely combined. Add the parmesan and the chives and stir well. Season with salt and pepper.
Pour the frittata mixture into your buttered pans, filling to just under the rim of the pan. Place in the hot oven and bake for about 15 – 20 minutes until golden on top and just set inside. Do not be alarmed if the frittata grows rather large in the oven! It will deflate when out of the oven.
Serve the frittatas piping hot, with crispy bacon, tomatoes and toast of course.
Tip: Lining your oven trays with foil makes for easier washing up!
Ingredients
8 eggs
6 tbsp creme fraiche
8 tbsp parmesan, finely grated
1 tbsp chives, finely chopped
NOMU Sea Salt and Black Pepper
Directions
Preheat the oven to 180°C. Butter a 20cm ovenproof pan or smaller individual ovenproof pans.
Place the bacon rashers and tomatoes on the vine onto two separate foil-lined baking trays. Drizzle the tomatoes with Olive Oil and season with the NOMU One For All Grinder. Roast until the bacon is browned and crispy and until the tomatoes have softened and are just beginning to pop.
Meanwhile, prepare the frittata by whisking together the eggs and the creme fraiche until light and completely combined. Add the parmesan and the chives and stir well. Season with salt and pepper.
Pour the frittata mixture into your buttered pans, filling to just under the rim of the pan. Place in the hot oven and bake for about 15 – 20 minutes until golden on top and just set inside. Do not be alarmed if the frittata grows rather large in the oven! It will deflate when out of the oven.
Serve the frittatas piping hot, with crispy bacon, tomatoes and toast of course.
Tip: Lining your oven trays with foil makes for easier washing up!
