Rachel Allen’s Spinach and Bacon Frittata Recipe

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serves:

4 - 6

Taken from Rachel’s Everyday Kitchen by Rachel Allen (£25; Harper Collins)

Ingredients

  • 40g (1½oz) butter
  • 350g (12oz) spinach leaves (stalks discarded), washed and shredded
  • Salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 200g (7oz) rashers of rindless streaky bacon, cut into roughly 2cm (¾in) chunks
  • 8 eggs
  • 175ml (6fl oz) single or regular cream
  • 100g (3½oz) Gruyère cheese, grated
  • You will need
  • :
  • 24cm (10in) diameter ovenproof frying pan

Method

  • Preheat the oven to 200°C (400°F), Gas mark 6

  • Place the frying pan on a medium heat, add 15g (½oz) of the butter and the spinach leaves, season with salt and pepper and stir over the heat until the spinach wilts. Drain the spinach and set aside

  • Place the frying pan back on the heat and add the olive oil. When the oil is hot, add the bacon pieces and cook for 5-10 minutes or until lightly browned. Using a slotted spoon, transfer the bacon pieces (keeping any fat in the pan) to the spinach

  • In a large bowl, whisk the eggs with the cream and grated cheese. Mix in the spinach and bacon and season with salt and pepper to taste

  • Put the pan back on the heat and add the remaining butter. When the butter is foaming, pour in the egg and cheese mixture and turn the heat down to low. Cook for 3-4 minutes or until the frittata is a light golden colour underneath, then place in the oven and cook for 8-10 minutes or until golden on top and just set in the centre. Slide onto a warmed plate and cut into slices to serve. It can be served hot or at room temperature.

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