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I just love frittata 🙂
Frittata tastes amazing – And it is a really nice & light summer dish ♥
It is great to serve it with something that is crunchy – Like crunchy & salthy rye bread sticks, as I use to serve it with.
What is frittata?
Frittata is kind of a Danish egg cake – An Italian egg cake .. Just a thinner version.
You can make frittata with with all sorts of food, but this frittata is with a lot of delicious salmon & (of course) a lot of eggs
Recipe
Yield: 4 persons (2 frittata – 2 pans)
Ingredients:
- 10 eggs
- 3 tomatoes
- 1 pack of diced bacon (maybe 2 packs)
- 1 bundle of scallions
- 1 pot of chives
- 1 lemon
- Salt & pepper
- 8 pieces of rye bread
- Olive oil
- Sea salt
How to make it:
- Preheat the oven to 200 degrees
- Chop the chives & put aside in a bowl
- Wash the scallions & cut them in small pieces (put aside in a bowl)
- Wash the tomatoes & slice (put aside in a bowl)
- Fry the bacon on a hot pan, until they are brown & a bit crunchy
* Drip off the fatt on kitchen towel & put aside for later - Crack the eggs into a bowl, and whisk them together – Season with salt & pepper
- Add a bit butter or olive oil to a pan & pour it around
- Pour the eggs into the pan
- Add bacon & scallions (save some for serving, if you want)
- Add half of the chives
- Cook until the bottom has set (aprox. 3 – 5 minutes)
- Wash the tomatoes & dice
- Add tomatoes to the frittata
- Put in the oven, until the upper part of egg has set
- Sprinkle with chives (and maybe some of the saved bacon & chives)
- Grate some lemon zest on top (finely grated)
Rye bread:
- Pre hear the oven to 200 degrees, ordinary heat
- Put a baking paper on a baking plate
- Put the pieces of rye bread on top of each other and cut through them all – into sticks – 3 or 4 pieces pr, bread
- Place all the rye bread sticks on the baking paper & brush with olive oil on both sides
- Sprinkle the upper side with sea salt
- Put into the oven, and leave them for 20 minutes
- Done! Put them on a plate (not on top of each other)
Other frittata recipes
⇒ Frittata with salmon & asparagus
