Free Range Frittata

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No matter the season, no matter the day there are always a group of girls we can count on to deliver Here at freshwater Creek Cottages. Our free-range chooks supply us with 40+ big delicious eggs every single day. we love the versatility of a frittata - you can put almost anything in it! We love using up our leftover veggies and mixing through our paddock-raised bacon and plenty of fresh herbs picked from our garden.

Bacon, Herb and Vegetable Frittata

Recipe & Photo - Imogen Gilchrist

Recipe.

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Method

Preheat oven on grill setting to 180°.

Cut red onion in rings and place in a small frying pan with a dash of olive oil, sauté with a lid on adding the balsamic vinegar - once soft and caramelised set aside to cool.

Chop bacon up into small pieces, fry in a small pan, set aside once cooked.

Chop vegetables up small,
- if you’re using hard vegetables like potatoes, sweet potato, pumpkin pre-cook until soft before adding to egg mix.
- soft vegetables like leafy greens, broccoli, zucchini, tomatoes can go straight into the egg mix.

In a bowl whisk eggs - add red onion, bacon, vegetables, herbs, parmesan, S&P

Add egg mixture to a heated non-stick, oven-proof frying pan. After a little while slide a spatular down the side to check if the bottom has gone a golden colour - if it has transfer your frying pan under the grill and cook until golden on top.

Serve with a delicious and sweet home-made chutney!

4 x Freshwater Creek Free-Range Eggs
¼ cup Freshwater Creek Paddock-Raised Bacon
1 ½ cups mixed vegetables chopped small
1 red onion
1 cup of mixed fresh herbs (mint, basil, flat leaf parsley, dill)
¼ cup grated parmesan
½ teaspoon balsamic vinegar
Salt & Pepper