Frittata

Frittata

Ingredients:
8 ounces (227 g) apple-smoked bacon To prepare frittata: Preheat oven to 350°F (180°C, or gas mark 4).
1 small yellow onion, diced Cook bacon in a 12-inch (30 cm) nonstick ovenproof skillet over me-
6 cups (180 g) baby spinach dium heat until crisp. Remove bacon with a slotted spoon and drain on
12 eggs paper towel–lined plate. Remove 1 tablespoon (15 ml) bacon fat from
1 teaspoon (6 g) salt the skillet and set aside. Using the bacon fat remaining in the skillet,
1 cup (100 g) grated Parmesan cook onion until translucent. Add spinach and cook until wilted,

Directions:
cheese, divided 1 minute. Remove spinach from skillet and allow to cool on a plate.
Wipe the skillet with a paper towel to remove the remaining juices.
A Sunday brunch will In a large bowl, beat the eggs and salt. Whisk in half of the bacon,
never be the same once you
half of the Parmesan, and all of the spinach. Heat the set aside bacon
pull out dynamite dishes
fat in the skillet and pour in the egg mixture. Sprinkle the remaining
such as this one. When you
have beautifully ripe mango, bacon and cheese over the top. Cook until the edges set. Transfer to
make some extra chutney
the oven and bake until completely set. Remove and transfer to a serv-
to keep around for toast in
the morning. ing platter. Allow to cool for 20 minutes. Slice and serve with mango
chutney.
Yield: 6 servings, plus 2 cups (500 g) chutney
14 The Flavorful Kitchen Cookbook CHAPTER 1: Timeless with a Twist 15
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FRESH AND ZINGY”
SPINACH + CHEESE + ANISE LIQUEUR
Spinach offers a clean, strong vegetal flavor of which everyone knows the health ben-
efits. Despite that, few of us consume it frequently or in large quantities. When cooked,
the acid in spinach increases, so spinach is often paired with a rich ingredient to offer
balance. In this combination, cheese is used for that richness. Anise liqueur also natu-
rally accents the spinach.
The application recipe prepares a version of a Rockefeller topping, but the combination
also works well as a filling in pasta dishes (such as ravioli), baked into lasagna, or
tossed with penne. This ingredient trio tastes particularly good with seafood such as
oysters, scallops, and salmon, as well as with chicken or lamb.
SPINACH
Look for it fresh year-round, but don’t overlook its frozen form for long storage or use
in casseroles and dips. Remember when cooking raw spinach that it reduces in size
dramatically once cooked. Also, because fresh spinach holds moisture (released when
cooked), you may need to drain or squeeze it before mixing with other ingredients;
otherwise, your dish may end up unpleasantly watery.
CHEESE
Let your cooking technique drive your selection of cheese. Emmenthaler makes a nice