Spinach, mushroom & bacon frittata with truffle oil
Whether it’s a lazy Sunday morning or brunch with family and friends, Frittata will always take the spotlight. Frittata is an Italian version of Spanish tortilla which is light, soft and full of flavour. It is always the quality of eggs & frying pan which differentiate good and great version of a Frittata.
My chef told me once , “Always check the fridge for leftovers because they decide which type of frittata you will make, and he is right”.
It can be done two ways, one by using raw ingredients chopped and cooked in the same pan with egg mix or by adding cooked ingredients to the egg mix. The choice is completely up to you. Always remember, the frittata mix needs balance and subtle as it is served at breakfast. Use your ingredients in such a way that they compliment each other.
For eg: If you have a protein which can be overpowering (Salami) combine it with a green element (Baby Rocket) + an ingredient which has a taste of its own & lifts the dish (sun dried tomatoes) + neutral veggies like (capsicum & shallots) + herbs which goes well with salami like (parsley or chives)+ a final touch of zing(chilli oil). There you have it, once you understand the main hero of the dish, you have revolve ingredients that take it to the next level.
Nutrition Profile: Dairy free, Gluten free
Ingredients
Spinach - 100gm
Mushroom- 200gm
Bacon- 100gm
Sun Dried tomatoes- 40gm
Fresh red chilli- 1 no.
Onion- ½ no.
Capsicum- ½ no.
Chives- ½ bunch
Truffle Oil- 10ml
Eggs- 12no.
Curly Parsley- ½ bunch
Salt - 10gm approx.
White Pepper- 7gm approx
Canola Spray- 1
method-
mise en place-
Finely chop onion, capsicum, sun dried tomatoes, bacon, mushroom and spinach.
Finely slice chives and parsley, keep aside.
Crack eggs in a bowl and using a whisk break the egg yolks. Do not whisk.
making the frittata-
On a medium-high heat, sweat bacon till it changes colour and becomes crispy. Keep the extra fat from bacon during cooking which we will use later.
Once bacon is crispy add all the ingredients except truffle oil and herbs.
Saute for 4-5 mins on medium heat, please ensure not to overcook.
Turn off the flame, add parsley and season it well.
Combine the mixture with the eggs and gently fold it. Wipe the pan and evenly spray oil.
DO NOT ADD HOT INGREDIENTS WITH THE EGG, YOU MIGHT CURDLE THE EGGS. ALLOW TO COOL FOR 5 MINS BEFORE ADDING.
On low-medium heat, add your frittata mix and add fat from bacon(strained) to the edges of the mix.
Cook for 8-10 mins, depending on the colour or crust formation. Using a spatula, observe a brown surface on the outside. Be careful not to break the frittata.
Once you have an even crust, place the pan in an oven at 150C for 12 mins. The internal temperature in the centre of frittata must be between 55-60C for a smooth velvety texture.
Allow to cool for 3-4 mins once cooked. Place a flat plate on top of the pan and flip it.
Slide the frittata onto a chopping board, using a ruler/scale cut them into desired shapes.
I personally cut them in rectangles (8cm *3cm). Arrange them on a wooden board and drizzle with truffle oil.
Garnish with chives and Serve hot.
Bon Appetite!!
