BLT soufflé frittata recipe
The normal 'L' has been replaced with leek, but you can still expect a lot from the reworked trio.
You'll need an ovenproof frying pan to make this frittata.
Ingredients
- 140 g diced pancetta
- 2 leeks, finely sliced
- 8 eggs, separated
- 1 tsp mustard
- 1 tbsp parsley, chopped
- 50 g gruyère, grated
- 1 tbsp olive oil
- 15 cherry tomatoes, halved
Details
- Cuisine: Spanish
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Preheat the oven to 190C/170C fan/gas mark 5.
- Fry the pancetta in a pan until crispy then use a slotted spoon to remove from the pan, leaving any fat in the pan.
- Fry the leeks for 3 minutes until soft then remove from the pan and drain on kitchen paper.
- Whisk the egg whites until they form stiff peaks.
- Mix together the egg yolks, mustard, parsley, half the cheese and pancetta, then season with salt and black pepper. Finally, fold in the egg whites.
- Heat a 25cm frying pan on a high heat. Your pan must be ovenproof!
- Add the olive oil and pour in the egg mixture. Scatter over the tomatoes and leeks and the remaining cheese. Once the eggs start to firm up around the edges, place the pan in the oven and bake for 10-15 minutes or until firm and risen. Remove from the oven and serve.
Gee Charman has devised this recipe for www.eggrecipes.co.uk
You might also like:
Baked eggs with goat's cheese on ciabatta recipe