Oh boy… Are our BMO trio in trouble now! In our last adventure (An egg in hot water!), our motley crew somehow managed to get themselves out of a runny situation, between a crusty country slice of toast and a soft poached egg looking to engulf them.
Little did they expect, that right around the corner on a lazy Saturday afternoon, that they’d be staring a LOADED FRITTATA in the face! Is this the final curtain call for our BMO heroes? Will this Frittata be too heavy for them to handle? Find out!! In THIS recipe…
For the uninitiated, a frittata is an Italian style omelet, where the eggs are mixed with all the ingredients, browned and cooked together. This is usually done by sauteeing and cooking ingredients in an oven safe pan, adding beaten eggs, browning the edges, and finishing off the cooking in an oven till the eggs are set.
Frittatas are great for bulk cooking to share and are generally quite fuss free. The trickiest bits are to ensure that the eggs are not overcooked and that the dish is seasoned sufficiently.
I find that using a variety of moist ingredients, such as spinach, mushrooms and cherry tomatoes help. Seasoning the ingredients before mixing in the eggs also allows for even distribution of flavors into the frittata.
Another thing that I like about frittatas is that it is the brunch equivalent of fried rice – meaning that it is a ‘kitchen sink’ dish, where you can put almost any kind of leftovers to transform into a great meal.
With this recipe, I dare say the BMO trio may have met their match!
Loaded Frittata with Pita Slices
A gorgeous frittata filled with bacon, mushrooms, spinach and cherry tomatoes!
- 2 pita breads
- 6 tbsp BMO Mix Refer to BMO mix recipe
- 8 eggs cracked into a bowl and beaten
- 10 cherry tomatoes halved
- 80 g baby spinach washed and drained
- 2 cloves garlic peeled and chopped
- 2 tbsp olive oil extra virgin
- 2 tbsp parmesan cheese grated
- 1 tbsp italian or english parsley chopped
- salt and pepper season to taste
Preheat oven to 400 degrees F/ 200 degrees C.
In a large cast iron or oven safe non-stick skillet, fry garlic and BMO mix on medium-high heat with olive oil until fragrant. Approximately 2-3 minutes.
Add cherry tomatoes and baby spinach to skillet and continue cooking till spinach has wilted. Season with salt and pepper to taste.
Add cheese to eggs in the bowl, and mix thoroughly.
Reduce stove heat to medium, spread items in the pan around in an even layer, and add egg mixture to the pan in an even layer as well.
Cook over stove on medium to high heat, till bottom of frittata starts to set and brown lightly. Approximately 3-5 minutes.
Move egg pan to oven and bake until thickest part of frittata is almost set. Approximately 10-15 minutes.
Place pita breads on a separate baking tray and reheat on a lower rack at the same time.
Remove all food from oven, transfer to a cutting board for cutting and serve.
- Link to BMO (Bacon, Mushroom and Onion) Mix Recipe here.
- As an alternative to oven cooking the frittata, you may also reduce the stove heat to low, and continue cooking on the stove top by placing a tight lid on top of the frittata.
- You can also try flipping the frittata in the pan, but in large quantities this can be quite dangerous! Beware!
- The frittata in the photo is served with a jarred Sicilian style pesto (walnuts, cheese and sundried tomatoes). Serve it with whatever you like!
- If you wait until the frittata is completely set in the oven, it will likely be dry by the time you serve it. The frittata should be slightly squishy to the touch, like a damp sponge.
They’ve overcome the egg pack, and wiped out the whole family. What’s next for our daring savory trio? In our next (and possibly last) episode, the BMO trio face an enemy… from the ORIENT! Will they be able to play nice with those folks from the east? Or will be their “Rice, and fall”?Find out!
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