I usually make a breakfast frittata with Sausages, Bacon & Thyme. Living in the Caribbean it is not always easy to get everything you want, especially fresh ingredients and when sailing around for a week at a time you sometimes have to learn to manage with what is left in your fridge or the few ingredients left on the shelves in some of the island stores. My fridge was looking pretty empty on my last day of charter this week but I had some tomatoes, goats cheese and some fresh basil I had managed to pick up from a local supplier that came around in a dinghy the day before so I decided these would be the perfect ingredients to this mornings frittata! It was delicious. I would also enjoy this for lunch with a nice salad and some freshly baked bread.
Ingredients (Makes 8 small or 6 large slices)
2 Beef or Vine Tomatoes, sliced
1 Cup Crumbled Goats Cheese
1 Bunch Basil Leaves
1 Red Onion, thinly sliced
1 TBSP dried Basil
1 Cup Heavy Cream
Low Fat Tip – (if i was making this for myself i would use milk instead of cream, also a healthier way to make eggs a bit creamier be it scrambled, omelette or frittata is to add some low fat cream cheese to the mix)
Salt & Pepper
Whisk together the eggs and cream until combined adding Salt and Pepper to season and the dried basil. Mix 1/2 cup of the goats cheese into the egg mixture. Heat a heavy based sauce pan with a little olive oil or butter. Add the red onions and saute until translucent. Pour in the Egg and cream mixture. When the sides and bottom begin to set place the sliced tomatoes in the frittata. Continue to cook a medium to low heat. When most of the frittata is set but it is still a little liquidy on top place the basil leaves and sprinkle with the remaining 1/2 cup of goats cheese.
Turn on the grill in your oven and finish off the frittata under the grill until set and nicely golden brown in parts.
Divide the Frittata into slices and serve. It is nice served with Rosemary wrapped bacon (see below) and toast.
Rosemary Wrapped Bacon
Take a piece of rosemary and one piece of American style bacon and wrap the bacon around the rosemary stem. Repeat this for as many pieces of bacon and people you would like to serve.
Place on a tray and cook in a pre heated oven at 200C until nice and crispy.