50g butter, chopped
1/2 brown onion, finely chopped
2 dried bay leaves
1/3 cup plain flour
2 1/2 cups milk
1 1/4 cups grated cheddar cheese
pinch nutmeg
10 eggs
300ml thickened cream
3/4 cup chopped fresh flat-leaf parsley
8 middle rashers bacon, trimmed and chopped
250g cherry tomatoes, halved
- Preheat oven to 200 degrees celcius fan-forced. Grease a 5cm deep, 24 x 34 baking dish. Line base and 2 long sides with baking paper, allowing a 2cm overhang.
- Melt butter in saucepan over medium heat. Add onion and bay leaves. Cook for 3-4 minutes or until onion has softened.
- Add flour. Cook, stirring, for 2 minutes or until bubbling.
- Remove from heat. Gradually add 2 cups milk, whisking constantly until smooth.
- Return to heat. Add cheese and nutmeg. Cook, stirring, for 10 minutes or until sauce thickens.
- Remove from heat. Cool for 10 minutes. Discard bay leaves.
- Whisk eggs, cream and remaining milk together in a bowl. Add parsley and cheese mixture. Season with salt and pepper. Stir to combine. Pour into prepared dish. Cover with foil. Bake for 40 minutes or until edges start to set.
- Meanwhile, heat a non-stick frying pan over medium heat. Cook bacon for 3-4 minutes or until just golden.
- Remove foil from baking dish. Top frittata with bacon and tomato. Bake 25-30 minutes or until just set in centre. (Re-cover with foil if starting to burn.)
- Stand for 5 minutes. Top with parsley.
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