A busy afternoon today as i had an appointment to attend to, so home by 430pm with the skates on to get dinner on the table (yep, we eat at the ridiculously early pensioner hour of 5pm…so i had to get moving)
Ugh…. i hate cooking under pressure, especially dinner but this meal i purposely left for tonight as it is SUPER fast, SUPER easy and considering it’s few ingredients i am always shocked at how SUPER delicious it is.
Whats more with the addition of macaroni, it is like a complete meal in every mouthful. An extra bonus when i struggle to get even one mouthful into Miss 18 months mouth.
I originally got this recipe out of a magazine… cannot remember which one as it has been cut out and pasted into my ‘bible’ of dinner ideas.
It is very simple and lends itself to being tweaked and changed. I have slightly changed the filling ingredients many time and added all my families favourites.
So here we go… seriously i had this one the table easily in 30 minutes – and that was with time to photograph it!!
Firstly cook up 1 cup of macaroni in some boiling water. I used the really small size ones (about 1.5cm long).I have also used risoni in the past which cooks up even quicker, so no need to be fussy….just chuck some sort of pasta in a pot of water.
Meanwhile, cube 4 rashers of bacon and grab a non-stick (yes, NON-STICK this is very important and really cannot be deviated upon….) frypan and cook bacon and 1 clove of crushed garlic until in is cooked through. You do not need to add a lot of oil as the bacon renders out its own fat. Just add a small dash of olive oil to get it started.
Then, crack yourself 5 eggs into a bowl, whisk them up and then add 75g of grated parmesan cheese
By this time the pasta is usually ready, as well as the bacon so add both of these to the egg mix, give it a quick stir and throw it all back into the hot frypan over a medium heat. I quickly add some halved cherry tomatoes to the top and then cook this for about 5 – 6 minutes. Do not stir it, just let it sit. Whilst this is happening i put my grill on high
Once it has been cooking for 5 minutes (just check by pulling edge away slightly on side with a knife to see if it has browned up), take it off the stove top and move to under the grill to cook the top of the frittata for about 3 – 5 minutes.
And that is it!!! When it is all golden brown and smelling delicious pull in out. Inverted it onto a plate, then invert it again onto another plate (so it is right way up). Scatter some basil over the top and you are ready to go
It is really good. Just try it yourself. AND may i just announce…………
WE HAD A WINNER. (clap, applause, cheers from the crowd).
Once the basil was unceremoniously discarded from the top, both kids ate every single mouthful. Smiles all round, but none bigger then on my face. I hope you too have success with this meal.
Macaroni, Bacon and Tomato Frittata
1 cup of uncooked macaroni
4 rashers of bacon, diced
1 garlic clove, crushed
5 large eggs
75g grated parmasen cheese
5 cherry tomatoes, sliced in half
Cook pasta in a large saucepan and drain well. Cook bacon and garlic in a 20cm non-stick ovenproof frying pan for 3-4 minutes until cooked through. Remove from pan and cook aside.
Meanwhile crack 5 eggs into a large bowl and whisk well. Add 75g of parmesan cheese along with bacon mix and pasta. Return mix to the frying pan and place on medium heat. Cook for 5 – 6 minutes until almost set.
Meanwhile, heat grill to medium. Place pan under the grill for 4 minutes until frittata is golden brown. Leave to rest for a couple of minutes before sliding or inverting onto plate. Garnish with some basil leaves. Can be served hot or at room temperature.