Quiche Lorraine Style Frittata
5 from 1 vote
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Quiche Lorraine Style Frittata

A simple breakfast or light lunch dish, this delicious frittata is inspired by the flavours of a Quiche Lorraine but without the added complication of pastry. A great dish to make if you want to use up leftover new potatoes or bacon or to make when the cupboards are nearly bare and you are just down to a few basics!
Recipe Type Breakfast, Brunch, Main Course
Cuisine French
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serves 4
Author Eb Gargano

Ingredients

  • 250 g British gems or other baby new potato
  • 90 g lardons or chopped up smoked bacon
  • 6 large eggs
  • 50 g cheddar cheese or gruyere, grated
  • Salt and pepper
  • Small knob of butter
  • Parsley for garnish optional
  • Side salad or baked beans to serve with the frittata

Method

  1. Start by cooking the whole new potatoes in boiling water for 15 minutes – until they are just done. Drain and then chop into thick slices.
  2. Meanwhile fry up the lardons in a non-stick frying pan over a high heat for 2 to 3 minutes until golden. Tip out onto a plate but don’t wash up the pan yet!
  3. Next crack all the eggs into a jug, add half the cheese and some salt and pepper and mix together thoroughly with a fork.
  4. Put the frying pan back on the heat and add the sliced potato – cook for 2-3 minutes on each side until golden. Tip onto a plate.
  5. Now give the frying pan a quick wash and dry, then put it back over a medium heat and melt a small knob of butter. When the butter is foaming, turn the heat down and add the eggs. Set a timer for 5 minutes.
  6. While the egg is cooking in the pan, place the potato slices on top of the egg (some may sink – don’t worry that’s fine) and then scatter the lardons on top. Finally scatter over the remaining cheese.
  7. Next turn your grill up to high and when the timer goes, pop the frittata under the grill to brown – this should take about 3 minutes, but watch your frittata carefully, you don’t want it to burn!
  8. Finally, serve your frittata scattered with parsley and with a side salad…or baked beans!