Antipasto & eggs I can see you screwing your face up but trust me this shiz is goood! Makes a great lunch with a twist add a green salad and dinner is served.
Antipasto Frittata
Course: Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
8 Eggs
170 gram Artichoke-marinated
0.33 cup Peppers-marinated and diced
3 Rashes of Bacon-diced
2 Onions- sliced
1 tbsp Brown sugar
0.33 cup Cheese (grated)
1 tbsp Oil
Directions
- Heat frypan and add bacon stirring until brown, remove from pan and set aside. Do not clean pan, add oil over medium heat. Stir in the onions until soft then add the brown sugar to caramelise the onion.
- Turn off heat and add bacon, artichoke, peppers to the onions in the frypan.
- Lightly whisk eggs and cheese in bowl then add to frypan over medium heat for 6-8 minutes with a lid on frypan.
- The edge will be set but the middle will still be alittle runny. Now place under the grill for 4 minutes to brown and set.
- Recipe Hints and Tips:
- Antipasto Frittata is suitable for freezing for up to 3 months or keep refrigerated in an air tight container for up to 3 days.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…