Don’t limit yourself to cheese or ham when filling an omelette. This open Italian version is a meal in itself, and because it is finished under the broiler, doesn’t involve any awkward folding or flipping. Check that one of your goat cheeses is firm enough to grate finely—if not, firm it up in the freezer first.
SERVES 4–6
INGREDIENTS
- Olive oil
- 8 strips of smoked bacon, chopped into bite-sized pieces
- 1 red pepper, seeded and sliced
- 3 scallions, trimmed and sliced diagonally
- 1 cup frozen peas
- Handful of basil, leaves roughly chopped
- 2 goat cheese crottins (about 4 ounces in total)
- 8 eggs, beaten
- 3–4 Tbsp grated Parmesan cheese
- Freshly ground black pepper
INSTRUCTIONS
- Preheat the oven to 350°F.
- Heat a glug of oil in a 10-inch nonstick ovenproof frying pan and cook the bacon for 2–3 minutes.
- Add the red pepper and continue to cook for another few minutes until the bacon is golden brown and crisp.
- Add the scallions and sweat for 4-5 minutes until everything is tender.
- Stir in the peas and heat through. Sprinkle in the basil, roughly mixing it through the vegetables.
- Cut one of the goat cheeses into chunks and scatter on top.
- Preheat the broiler to the highest setting.
- Put the beaten eggs in a bowl, add the Parmesan, and season generously with pepper.
- Pour into the pan over the vegetables and gently shake over medium heat.
- As the omelette begins to set at the bottom, grate the remaining goat cheese on top and season with pepper.
- Place the pan under the broiler for 4–5 minutes until cooked through and golden on top.
- Slide the frittata out of the pan and cut into wedges to serve.
