Don’t limit yourself to cheese or ham when filling an omelette. This open Italian version is a meal in itself, this doesn’t involve any awkward folding or flipping.
Check that your goat cheeses is firm enough to grate finely, if not, firm it up in the freezer first.
Olive oil, for frying
8 rashers smoked streaky bacon, chopped into bite-sized pieces
1 red pepper, deseeded and sliced
3 spring onions, trimmed and sliced diagonally
150g frozen peas
Handful of basil leaves, roughly chopped
2 goat’s cheese crottins (about 120g in total)
8 eggs, beaten
3-4 tbsp grated Parmesan cheese
Freshly ground black pepper.
Preheat your oven to 180 C.
Heat 1 tbsp of olive oil in a large nonstick ovenproof frying pan and fry the bacon for 2-3 minutes.
Add the red pepper and continue to cook for another few minutes until the bacon is golden brown and crisp.
Add the spring onions and cook for 4-5 minutes until everything is tender, stir in the peas and heat through.
Sprinkle in the basil, roughly mixing it through the vegetables. Cut one of the goat’s cheese into chunks and scatter on top.
Meanwhile, in a large bowl, break in the eggs and beat them slightly, add the Parmesan cheese and season generously with pepper.
Pour into the pan over the vegetables and gently shake over a medium heat.
As omelette begins to set at the bottom, grate the remaining goat cheese on top and season with pepper.
Place the pan under the hot grill in the preheated oven for 4-5 minutes until cooked through and golden on top.
Slide the frittata out of pan and cut into wedges to serve.