Gordon Ramsay's Bacon, Pea and Goat Cheese Frittata
4 servings
20 minutes
Frittata with bacon, green peas, and goat cheese is the embodiment of Italian cuisine in a simple yet exquisite dish. Originating from rural tradition, frittata resembles an omelet but differs in its rich texture and flavor complexity. Aromatic bacon, sweet pepper, and tender green peas create harmony, while goat cheese adds zest. This dish is perfect for breakfast, a light dinner, or a cozy family lunch. Baked to a golden crust under the grill, frittata acquires an appetizing blush and rich taste. Serve it warm with herbs or fresh bread, enjoying the tenderness of texture and Italian charm.
1
Preheat the oven to 180 degrees.
2
Heat some oil in a 27 cm diameter ovenproof non-stick pan and fry the bacon for 2-3 minutes. Add the red pepper and cook for a few more minutes until the bacon is browned. Add the green onion and sauté for 4-5 minutes until softened. Sprinkle with basil and lightly mix with the vegetables. Cut one round of goat cheese into random pieces and sprinkle it over the mixture in the pan.
- Olive oil: to taste
- Smoked bacon: 8 pieces
- Bell pepper: 1 piece
- Spring onion with bulb: 3 pieces
- Basil leaves: 1 bunch
- Goat cheese: 2 pieces
3
Preheat the grill to maximum.
4
In a bowl, combine the beaten eggs with parmesan and generously pepper. Pour the eggs over the vegetables in the pan and keep on medium heat, gently shaking. When the omelet starts to set, grate the remaining goat cheese on top and pepper again.
- Chicken egg: 8 pieces
- Grated Parmesan cheese: 3 tablespoons
- Ground black pepper: to taste
- Goat cheese: 2 pieces
5
Place the frying pan under the hot grill in the oven for 4-5 minutes and bake the omelet until golden brown.
- Goat cheese: 2 pieces
6
Remove the frittata from the pan, cut into portions, and serve.