Artichoke and Bacon Frittata
(serves 6)
8 oz/225g raw bacon
artichoke hearts (1 6oz jar marinated in olive oil, or fresh-steamed from 3 globe artichokes, or the raw sliced hearts of 6 spiny artichokes)
6 eggs
2/3 cup/155g cream
8 oz/225g goat cheese
fresh black pepper
Fry the bacon in a heavy oven-proof frying pan, then add artichoke hearts and warm them through. Scatter both these ingredients evenly over the bottom of the pan.
Mix the eggs and cream well and pour the mixture into the pan, shaking gently to cover the bottom. Dot the surface with the goat cheese and sprinkle with black pepper. Bake at 350F/180C for about 20 minutes or until the eggs are set. Serve hot or warm.
Literally all my favorite tastes are represented here…