life: chef profile
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Position an oven rack about 6 inches from the
heat and pre-heat to low broil.
In a medium skillet, sauté the bacon over medium heat until crisp, 8 to 10 minutes. Remove
the bacon with a slotted spoon and set aside on
a paper towel. Pour out some of the bacon fat (so
you’re left with about 2 tablespoons), and add the
spring onions to the pan. Season with salt and
pepper and then sauté, stirring occasionally, until
the onions are lightly caramelized, 4 to 6 minutes.
In a medium non-stick broiler-proof skillet, heat
the butter over medium heat.
In a bowl, whisk the eggs with the half-and-half,
dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper. When the butter begins to foam and sizzle,
pour the egg mixture into the pan. Evenly drop
in the cooked bacon, spring onions, spinach and
goat cheese. Using a heatproof spatula, pull up
the sides of the egg mixture and tilt the pan so
the liquidy uncooked egg on the top goes to the
bottom of the pan. Continue doing this until the
frittata is mostly cooked through, but still slightly
liquidy on top, 1 to 2 minutes. The bottom should
be lightly golden brown.
Arrange the tomato slices on top and sprinkle
with the red pepper flakes and an additional pinch
of salt and pepper. Place the entire pan under the
broiler. Cook for 3 to 5 minutes, keeping the oven
4 strips uncooked bacon, diced
4 thin spring onions, bulbs trimmed, halved
and sliced into thin strips
Kosher salt and coarse black pepper
1 1/2 tablespoons unsalted butter
8 large eggs
2 tablespoons half-and-half
2 teaspoons chopped fresh dill
1/4 cup baby spinach leaves, roughly chopped
4 ounces fresh goat cheese, crumbled
1 small heirloom or vine-ripened tomato, sliced
into 1/4-inch-thick rounds
1/4 teaspoon crushed red pepper flakes
BLT Frittata with
Goat Cheese &
by Fanny Slater
door slightly open and rotating the pan to get even
heat if necessary. Keep a close eye, as the frittata can
burn easily under the broiler.
The frittata is done when it’s very fluffy and golden
brown on top and no longer runny in the middle. Cut
into pie-like pieces and serve. I-L