FRITTATA

THE ITALIAN, GLUTEN-FREE QUICHE!
ALMOST TOO BEAUTIFUL TO EAT!

INGREDIENTS:
6 EGGS
¼ CUP THICKENED CREAM
LARGE PINCH OF SALT
1 CUP HARD CHEESE (GRATED)
2 CUPS VEGGIES (EG. SPINACH, SPRING ONIONS, RED ONIONS, CHERRY TOMATOES ETC,)
2 GARLIC GLOVES (MINCED)
1 CUP OF DICED BACON OR PANCETTA
3 LARGE POTATOES
HANDFUL OF FRESH HERBS-CHOPPED (OR 1 TBS OF DRIED (OPTIONS: PARSELY, BASIL, THYME, ROSEMARY)
S&P TO TASTE

A DECORATIVE SUGGESTION: EDIBLE FLOWERS
EG. CALENDULA, BORAGE, NASTURTIUM

UTENSILS:
MIXING BOWL, MEASURING CUP, TABLESPOON, GARLIC CRUSH, WHISK, HEAVY PAN OR SKILLET, COLANDER, CHEESE GRATER.

METHOD:
TURN ON OVEN. 200 DEGREES CELCIUS.

INGREDIENTS PREPARATION:
WASH AND SLICE THE POTAOTES AND BOIL THEM FOR 5 MINUTES.
IN THE FRYING PLAN/SKILLET, ADD A GLUG OF OIL AND FRY THE BACON PIECES UNTIL COOKED. SET ASIDE THE BACON BUT KEEP THE BACON FAT IN THE PAN.
DRAIN THE WATER FROM THE POTATO SLICES USING A COLANDER, THEN ADD THEM TO THE FRYING PAN. FRY UNTIL GOLDEN. SET ASIDE.
IN THE SAME PAN, NOW ADD THE SPINACH, GARLIC AND HERBS. COOK FOR ABOUT 30-60 SECONDS UNTIL THE SPINACH STARTS TO WILT. SET ASIDE.
GRATE THE CHEESE USING A GRATER.
IN A MIXING BOWL, WHISK THE EGGS, CREAM AND SALT.

ASSEMBLING:
IN THE SAME PAN, LAYER THE POTATO SLICES, FOLLOWED BY THE BACON, SPINACH, CHEESE AND THEN THE EGG MIXTURE. SEASON WITH SALT, PEPPER.
COOK ON A LOW HEAT (SO NOT TO BURN THE POTATOES), AS YOU DECORATE THE TOP OF THE FRITATTA WITH VEGETABLES. BE AS CREATIVE AS YOU LIKE!
AFTER ABOUT 5 MINUTES, WHEN THE EGG STARTS TO COME AWAY FROM THE PAN, PUT THE PAN INTO THE OVEN TO FIRM UP.
COOK FOR ABOUT 10 MINUTES, UNTIL THE EGG IS FIRM AND THE VEGETABLES ARE COOKED.
SPRINKLE WITH SEEDS OR MORE FRESH HERBS (SEE SUGGESTIONS)
CUT INTO SLICES & SERVE WITH A SALAD.
ENJOY YOUR FRITTATA! ANOTHER RECIPE THAT HAS SURVIVIED SINCE ROMAN TIMES. YOU SEE WHY?!