The frittata recipe I'm going to share with you today makes me think of summer. Mainly because of the tomatoes. The first time I made this frittata I made with them with the sweetest tasting organic cherry tomatoes that I had picked that day from my Dad's overgrown vegetable garden. Now every time I make it I remember those sensational tomatoes.
But don't worry if you don't have the best tomatoes, all tomatoes improve in flavour when sauteed a little with bacon. This dish is a great way to use left over pasta if you happen to have it but I think it's worth cooking some if you don't.
10 organic free range eggs
500 gm spelt pasta, cooked
4 slices of rindless bacon, trimmed & chopped
1 cob of sweet corn, steamed
2 spring onions
100 gms reduced fat feta cheese
100 gms natural yoghurt
10-15 organic cherry tomatoes
50 gms toasted pine nuts
2 red chillies
Beat eggs in a large mixing bowl or jug and season to taste. Sauté bacon and tomatoes in a large non stick pan. The tomatoes will need to be removed from the pan before they start to break down and the bacon left to crisp. Remove kernels from corn by running a sharp paring knife down each side. Add tomatoes, bacon, corn and other ingredients to the egg mixture.
Rinse non stick pan and pour in egg mixture. Cook on stove top over a medium heat for about 3 – 5 mins and then finish off cooking in the oven. Remove from pan and cut into slices.
Serve with salad or roast vegetables.