Frittata is a traditional Italian egg dish, similar to an omelette but cooked more slowly and often in the oven.
It is made with eggs as a base and can be varied with vegetables, cheese, potatoes, herbs or meat – which makes the dish both versatile and filling.
Unlike a classic omelette, the frittata is not flipped, but cooked until it has a creamy inside and a slightly golden surface.
Frittata is often served lukewarm or cold, which makes it perfect as a weekday dinner, lunchbox or buffet dish. It is easy to adapt to seasonal ingredients and appreciated for its balance between taste, nutrition and simplicity.
4 servings
300 g smoked pork belly or 2 pkt bacon
1 yellow onion
1 can asparagus or fresh equivalent
10-15 cocktail tomatoes
8 eggs
200 g grated cheese
50 g grated parmesan
100 g cream cheese
2.25 dl whipping cream
1 tsp salt
0.5 tsp white pepper
1 tsp cayenne pepper
4 tsp pizza seasoning
Preheat the oven to 175 °C (347 °F).
Grease a springform pan.
Dice the bacon and fry until crispy.
Chop the onion and fry until soft.
Cut the asparagus into pieces and halve the tomatoes.
Whisk together the onion, eggs, cheese, cream and spices.
Pour a third of the batter into the pan.
Add the remaining ingredients.
Pour over the remaining batter.
Bake in the oven for 60-70 minutes.
