Courgette & Bacon Frittata

Name: Courgette & Bacon Frittata
Total time: 4800 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 300 g new potatoes, skins on; 200 g bacon; 1/2 tbsp rapeseed oil; 50 g butter; 1 red onion, in half-moon slices; 1 onion, in half-moon slices; 4 cloves garlic, thinly sliced; 1 red chilli, seeds in thinly sliced; 1 red pepper, deseeded and in small pieces; 2 chestnut mushrooms, in small chunks (a couple more if you’ve got them); 2 courgettes, in small (but not minuscule!) chunks. Wash first and cut off the very ends but leave the skins on, coz they’ve got the nutrients!; 6 eggs; 150 ml milk; Salt; Ground black pepper; 75 g cheese, grated (any hard cheese - I used cheddar today but would happily use any leftover Emmentaler, Gruyère or Comté; Fresh Parsley to garnish (optional)

John A @JohnA

Essex

We’ve had new potatoes and new season courgettes with several meals over the last week and I needed to use up the last couple of courgettes: to be honest, most of the ingredients were surplus to requirements from earlier meals. #seasonalingredient #cookeverypart #WastenotWantNot

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Ingredients

70-80 minutes including prep

4-6 servings

300 gnew potatoes, skins on
200 gbacon
1/2 tbsprapeseed oil
50 gbutter
1red onion, in half-moon slices
1onion, in half-moon slices
4 clovesgarlic, thinly sliced
1red chilli, seeds in thinly sliced
1red pepper, deseeded and in small pieces
2chestnut mushrooms, in small chunks (a couple more if you’ve got them)
2courgettes, in small (but not minuscule!) chunks. Wash first and cut off the very ends but leave the skins on, coz they’ve got the nutrients!
6eggs
150 mlmilk
Salt
Ground black pepper
75 gcheese, grated (any hard cheese - I used cheddar today but would happily use any leftover Emmentaler, Gruyère or Comté
Fresh Parsley to garnish (optional)

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Steps

70-80 minutes including prep

1

Boil the potatoes in salted water until almost cooked. Drain, cool, thickly slice and set aside for Step 7.
2

Fry the bacon in the oil, drain fat on kitchen roll, cut into bite-sizes pieces and set aside for Step 6.
3

Pre-heat the oven to Gas Mark 4 or electric equivalent (Circotherm 160C).
4

Lightly butter a baking dish with a little butter.
5

Melt the remaining butter in a pan and gently fry the onions for 4 minutes, stirring only to avoid sticking. Add the garlic, chilli, pepper, mushrooms and courgettes and continue frying for a further 4 minutes or until all is softened but not burnt, gently stirring occasionally.
6

Beat the eggs and milk together in a mixing bowl, then gently stir in the onions, garlic, chili, pepper, mushrooms and courgettes: add the seasoning and finally stir in the bacon and cheese.
7

Layer the potatoes in the greased baking dish, then pour on the egg mixture ensuring that it is distributed evenly.
8

Cook in the pre-heated oven for 40-45 minutes, garnish if wished with the optional parsley and serve piping hot onto warmed plates, with accompaniments of your choice. We’re having a light side-salad today but the frittata is pretty substantial by itself.

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Cooksnaps

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John A @JohnA

on April 15, 2021 12:30

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.