Bacon tomato and basil frittata

Orginnally included in as part of a main meal. However on the last day of camp the fridge left overs were to be eaten or removed. So the cook patrol Guides and leaders changed the recipe and added everything they could. Tasted great. No longer was gluten free though.

Being there for the left handed 'cooks' to practise the safe use of holding a pan and also of spatular use is an eyeopener. Main point ...slow down around learners, be prepared to safely jump into the rescue...[not the frypan]


Serving Size:
4-6

Special Info:
Gluten free, Nut free
Ingredients:

• 1 teaspoon olive oil
• 6 rashers short cut bacon, diced
• 1 small onion, finely chopped
• 6 eggs, lightly whisked
• ½ cup semi-dried tomatoes
• ½ cup basil leaves
• ½ cup freshly grated parmesan
Method:

make the side dishes first.
Heat an oven-proof, non-stick frypan to medium-high heat.
Add oil, cook bacon and onion until onion is soft.
Pour whisked eggs into frypan - like an omlette.
Reduce heat to low and cook for about 10 minutes until the eggs are starting to set.
Scatter tomatoes, basil and parmesan over the top of the eggs.
Use a spatula to loosen the edges of the frittata from the side of the frypan.
Heat the grill to high heat; place the pan under the grill to brown the top of the frittata.
To serve, place a plate over the frypan and invert frittata onto plate.
Cut into wedges and serve with a green salad.