14 Egg Frittata

This recipe is a great way to use up a surplus of eggs and it can be kept in the fridge for a few days for quick healthy lunches or snacks. The measurements are rough as we generally just throw it together with whatever veges we have in the garden. You can add more or less veges depending on your tastes. 

14 eggs 

1 cup of cream or milk (we like cream) 

1 tsp salt 

Pepper 

1 cup grated cheese 

Handful of chopped chives or parsley  

1 onion diced 

Garlic to taste  

1 cup approx Bacon or ham 

25g of butter or more if needed 

About 4 cups of assorted veges (see below) 

Beat eggs, cream/milk, salt and pepper together in a large bowl.  

Stir in cheese and herbs then set aside. 

Cook the bacon till browned in a large frying pan with a bit of the butter, remove and cool a bit before slicing into small pieces. 

Add onions to the bacon fat and cook until softened, add more butter if needed and the garlic when onion is nearly done. Any veges which need sauteing can be added to the pan with extra butter if needed. 

Mix bacon, onions and veges into the egg mixture and pour into a buttered dish. We use a deep sided one about 30cm x 20cm. 

Cook at 180°C for about ½ hour or until risen, browned and set in the middle. 

Can be served hot, cold or even sliced and refried. 

Vegetable ideas 

Leeks fried in bacon fat and butter are great in this dish 

Cooked potato, kumara, pumpkin etc 

Finely sliced greens – silverbeet, spinach, kale, etc can be sautéed first or added fresh. 

Broccoli and cauliflower chopped small and can be sautéed first or added fresh. 

Root veges (especially carrot) finely chopped or grated are best sautéed first 

Sliced tomatoes make a nice addition laid on top of the frittata before cooking. 

Other variations 

The egg mixture can be a base for any combinations you like.

Sliced olives, diced tomato, spinach and feta. 

Broccoli, cauliflower and extra cheese. 

Sliced sausage or dry fried seasoned mince for a meatlovers.