Smoked Bacon Frittata with Parmesan

Name: Smoked Bacon Frittata with Parmesan
Cuisine: Irish
Ingredients: 2 tbsp rapeseed oil; 25 g (1 oz) unsalted butter; 3 Spanish onions, thinly sliced; 6 rindless smoked bacon rashers, cut into small lardons; 6 rindless smoked bacon rashers, cut into small lardons; 2 garlic cloves, crushed; 1 tsp fresh thyme leaves; 8 large eggs, lightly beaten; 50 g (2 oz) freshly grated Parmesan; 1 tsp finely chopped fresh sage; 1 tbsp chopped fresh flat-leaf parsley; lightly dressed salad leaves, to serve; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

It’s important not to overbeat the eggs or the texture of this frittata will become tough. Serve it with some sliced flat mushrooms that have been sautéed in garlic butter to make this into a very special breakfast indeed.

Ingredients

2 tbsp rapeseed oil
25 g (1 oz) unsalted butter

Europe
Ireland
Breakfast
Gluten-free

Method

Heat 1 tablespoon of oil and all the butter in a large sauté or frying pan. Add the onions and start by cooking over a fairly high heat, stirring constantly until they begin to soften but not brown. Reduce the heat and continue to cook over a medium heat, stirring frequently so the onions don’t stick or colour. They will need about 30 minutes in total to caramelise.

Stir the bacon into