Frittata with bacon and peas
A frittata is really tasty hot or cold and makes a change from a sandwich. You can add whatever you fancy, if you don’t have peas, pop in some spring onions - if you don’t fancy bacon why not add some feta cheese? Fritattas are brilliant picnic food as they don’t fall apart.
Ingredients:
A knob of Country Life butter
Olive oil
Leftover new potatoes; roughly sliced (or boil some fresh for about 10 minutes)
6 rashers of your Wiltshire smokey back bacon
5 eggs
3 handfuls of fresh or frozen peas; blanched for about 1 minute.
Salt and pepper
Put the grill on and get yourself a fairly large non-stick frying pan. Fry the bacon rashers until lovely and crispy. Remove from the pan and cut into small slices. While they are frying you can whisk the eggs up with the milk or cream and salt and pepper. Wipe the pan clean and add the butter. Once melted add the sliced new potatoes, crispy bacon and peas. Pour the egg mixture over (don’t worry if the mix does not cover everything) and then turn down the heat. Keep an eye on the underside of the frittata and once it’s golden brown and the mix is starting to set, it’s time to put it under the grill. Grill gently until the top is golden brown and the frittata is cooked through. Leave to cool and then slice and wrap for the picnic.