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Monday night and after a long day at work I just want to get home, change into comfy clothes and blob in front of the fire.  So what to cook that takes minimal effort, hits the taste buds and uses up all the left-overs from the weekend?  

Fritatta, that’s the answer.   But not just any old “mix up a few eggs and stuff” one, this is super special it’s Soufflé Fritatta.  We can thank the lovely Michele Tam over at Nom Nom Paleo for the inspiration for this fluffy little number. 

This recipe is another one from the More or Less category, so use your imagination for the filling or just chuck in whatever is in your fridge!


Just to show it’s lovely cooked top and here’s what’s inside!



Soufflé Frittata

  • Servings: 4 or more
  • Difficulty: easy
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4 or 5 free-range eggs, separated (that means yolks and whites in different containers all you newbie cooks)
3 tbsp butter
1 onion, finely chopped
2 – 3 rashers of bacon, free-range, chopped into bite sized pieces.
2 or 3 cups of cooked broccoli and cauliflower, chopped into bite sized pieces.
1 cooked sweet potato, chopped into bite sized pieces.
¾ cup tasty cheddar cheese, grated
salt and pepper to taste

  • Preheat your grill (broiler) to 180c
  • In an ovenproof fry pan or skillet melt your butter. (I used a 25cm/10in cast iron skillet)
  • Add onions and fry gently until soft but not brown.
  • Add bacon and cook for a further 3-4 minutes or until just cooked but not crispy.
  • Remove the pan from the heat while you do the rest of the mix.
  • Beat the egg whites with a pinch of salt until stiff.
  • In a separate container whisk the egg yolks until combined.
  • Add all the vegetables and ½ cup cheese to the egg yolks.
  • Using a rubber spatula gently fold in the egg whites into the egg yolk mix until combined. The reason you do this gently is to keep the air bubbles in the whites – this makes it fluffy.
  • Place the pan back on the heat and gently stir the egg vegetable mixture to the onions and bacon in the pan.
  • Cook over a moderate heat for about 5 mins to heat the vegetables.
  • You need to be careful that you cook the bottom, but don’t burn it.
  • Sprinkle over the rest of the cheese.
  • Place the pan under the grill and continue to cook until brown. This can be between 3 to 6 minutes depending on how hot your grill (broiler) is.
  • You can test for doneness by cutting through the middle and if it is softly firm (as apposed to softly sloppy) then you’re ready to serve and ready eat.

Note that all the vegetables and the bacon can be changed for any you prefer or whatever you have handy.  The quantities are variable depending again on what you have, this is why it is a real More or Less type of recipe.

Eat this as it is or include a side of my Creamy Mushrooms and Spinach. This is even more delicious for lunch the next day, that’s if there is any left over 🙂