Tue, 24 March 2020
Ingredients
8 eggs
100 mls cream
100g brie
8 slices bacon, chopped in to chunks
1/2 onion
1 clove garlic
Salt and pepper
Method
1. Fry the strips bacon in the pan for about 3 minutes on each side.
2. Remove from the pan and chop into little pieces on a chopping board with a sharp knife.
3. Crack the eggs into a bowl. Pour in the cream. Season with a little salt and pepper.
4. Grate in the garlic and onion.
5. Line with oven proof dish with parchment paper and pour in the mixture.
6. Cut the brie into long strips and layers on top of the egg mixture.
7. Bake at 180? for 25/30 minutes. Keep an eye on it. The eggs show be puffed up and appear cooked and the centre will still jiggle a little when you give it a shake.
8. Remove the frittata from the oven, allow to cool a little. Cut into squares and serve with broccoli salad.
Broccoli Salad with a Creamy Lemon Dressing
Ingredients
200g broccoli
2 beef tomatoes (deseeded & diced)
1/2 red onion (sliced)
Handful chopped fresh herbs (roughly chopped)
Dressing
75g mayonnaise
50mls milk
2 tbsp sugar
1 tbsp apple cider vinegar
Zest 1/4 lemon
1 tsp fresh lemon juice
1/2 tsp dijon mustard
1/4 tsp black pepper
Method
1. Cut the broccoli into small bite sized mini florets. Pop in a big salad bowl along with the tomato, red onion and herbs.
2. In a separate bowl or jar combine the mayonnaise, milk, sugar, apple cider vinegar, lemon zest and pepper. Whisk lightly or shake until evenly combined.
3. Pour the dressing over the salad and toss.
4. Serve on the side with the frittata.
