Drowned out by the sound of rumbling tums? Here’s how to feed a small army!
Ingredients
- 50g butter, chopped
- 1/2 brown onion, finely chopped
- 2 dried bay leaves
- 1/3 cup plain flour
- 2 1/2 cups milk
- 1 1/4 cups grated cheddar cheese
- pinch nutmeg
- 10 eggs
- 300ml thickened cream
- 3/4 cup chopped fresh flat-leaf parsley leaves
- 8 Primo middle bacon rashers, trimmed, chopped
- 250g cherry tomatoes, halved
- Fresh flat-leaf parsley leaves, to serve
- Crusty bread, to serve
- Baby rocket, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Grease a 5cm-deep, 24cm x 34cm (base) baking dish. Line base and 2 long sides with baking paper, allowing a 2cm overhang.
- Step 2Melt butter in a saucepan over medium heat. Add onion and bay leaves. Cook for 3 to 4 minutes or until onion has softened. Add flour. Cook, stirring, for 2 minutes or until bubbling. Remove from heat. Gradually add 2 cups milk, whisking constantly until smooth. Return to heat. Add cheese and nutmeg. Cook, stirring, for 10 minutes or until sauce thickens. Remove from heat. Cool for 10 minutes. Discard bay leaves.
- Step 3Meanwhile, whisk eggs, cream and remaining milk together in a bowl. Add parsley and cheese mixture. Season with salt and pepper. Stir to combine. Pour into prepared dish. Cover with foil. Bake for 40 minutes or until edges start to set.
- Step 4Meanwhile, heat a non-stick frying pan over medium heat. Cook bacon for 3 to 4 minutes or until just golden.
- Step 5Remove foil from baking dish. Top frittata with tomato and bacon. Bake for 25 to 30 minutes or until just set in centre (see tip). Stand for 5 minutes. Top with parsley. Serve with bread and rocket.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1504 kj
Energy
28g
Fat Total
16g
Saturated Fat
1g
Fibre
19g
Protein
253mg
Cholesterol
692.28mg
Sodium
5g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
Cover dish loosely with foil if frittata is over-browning during last part of cooking.
- Author: Annalisa Perry
- Image credit: Sam McAdam
- Publication: Super Food Ideas
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