Bacon and Brie Frittata (Breakfast Without the Faff)
Crispy bacon, creamy Brie and eight eggs, all in one pan. It's about ten minutes of prep, then the stove and the grill do the rest.
Equipment
- Oven-proof frying pan
- Large bowl
- Whisk
- Sharp knife or kitchen scissors
- Slotted Spoon
- Oven with grill
Ingredients
- 200 g bacon pre-cut bacon pieces are fine
- 8 large eggs
- ½ cup (125 ml) thickened or heavy cream
- 2 garlic cloves or 2 tsp jarred minced garlic
- ½ tsp salt
- ½ tsp pepper
- 125 g Brie kept in the fridge until step 10
Instructions
- Chop the bacon into small pieces.
- Cook the bacon in the oven-proof pan on medium heat until crisp and dark golden.
- Lift the bacon out with the slotted spoon onto paper towel.
- Tip off the fat, leaving about 2 tbsp in the pan.
- Take the pan off the heat and let it cool while you're preparing the other ingredients.
- Whisk the eggs, cream, garlic, salt and pepper in a large bowl until no streaks of white remain.
- Stir in two-thirds of the bacon.
- Put the pan back on medium-low heat and swirl the fat to coat the base.
- Pour in the egg mixture. Cook without stirring for a couple of minutes, until the edges are set and the middle still wobbles.
- Slice the Brie thinly and lay it over the top, then scatter the rest of the bacon.
- Move the oven rack to the second highest position and turn the grill on high.
- Grill for 2-5 minutes, until puffed and golden. Stay close, because it can burn fast.
- Take the pan out with an oven mitt. The handle is hot.
- Rest for 5 minutes before cutting into 6 wedges.
Notes
- Fridge: up to 3 days in a sealed container.
- Freezer: up to 3 months. Cut into individual portions first.
- Thaw in the fridge and use within 24 hours. Reheat until steaming hot all the way through, once only. Don't refreeze.
- Jarred garlic works fine here.
Nutrition
Serving: 1 serve | Calories: 1813kcal | Carbohydrates: 2g | Protein: 27g | Fat: 35g