Tomatoes, feta and bacon frittatas

Posted: March 8, 2009 by nietize in Eggs, Italian
Tags: , ,

For 6 servings


6 slices of bacon, chopped coarsely
100g feta cheese, crumbled
1/4 cup finely grated parmesan cheese
1/3 cup coarsely chopped fresh basil
6 eggs
2/3 cup cream
9 mini roma tomatoes, halved lengthways

Preheat oven to 180 degrees. Grease six-hole Texas muffin pan; line bases with baking paper

Layer bacon, cheese and basil in pan holes, Whisk eggs and cream in a large bowl; pour into pan holes. Top each frittata with three tomato halves. Bake for about 25 minutes. Stand in pan for 5 minutes before turning out.

From Wikipedia, the free encyclopedia

A frittata is a type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a traditional French omelette, a frittata is prepared in a skillet. However, whereas an omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then broiled (grilled) to finish and served open-faced.

This is quite an interesting contrast to the eggs I have been baking in my ramekins which if I am not wrong are french in technique. The cream and the eggs are separate and in layers whereas for the frittata, the cream is mixed well with the eggs. 
Oh and I noticed that for the frittata, the mixture does rise a bit when the baking is done.


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