Baked beans and bacon meet together with caramelized onions in this tasty frittata. This is a great way to use up any leftover baked beans you may have. If you don’t have fresh baked beans, feel free to crack open a can of store bought beans.
- 60 gm / ¼ cup Crystal Margarine
- 1/2 cup
- 1 medium spanish onion, thinly sliced
- 4 strips Smoked bacon, roughly chopped
- 6 large Eggs, separated
- Salt and pepper for seasoning
- Pre-heat the oven to 350°F(160°C)
- In a large non-stick, oven safe frying pan, melt ¼ cup Crystal margarine over medium heat.
- Into the hot margarine, add the chopped bacon and onions, tossing them to coat with the Crystal margarine. Season with a few pinches of salt and pepper.
- Stir in the baked beans and allow the onions and bacon to cook without disturbing them, this will give you a nice caramelized colour on the fillings.
- While the bacon mixture is cooking, in one bowl, with an electric beater whisk 3 egg whites until they reach a medium peak. Set aside.
- In a second bowl mix the yolks and 3 remaining egg whites together with a rubber spatula. Begin folding the whipped whites into the yolk mixture in 3 parts. Add a little whites, fold them in to lighten the mixture, then fold in another third. We add the egg whites in 3 parts to get the maximum volume out of the whites, allowing for a giant fluffy frittata.
- Once the bacon is rendered and the onions golden, pour on the fluffy egg mixture. Reduce the heat to low.
- Sprinkle the top with some freshly ground black pepper and allow the frittata to cook on low heat for about 3 minutes.
- Gently transfer the frittata to the oven and allow it to cook until there is a firm jiggle whet the pan is tapped, and the center no longer looks wet, approximately 8-10 minutes.
- Remove the pan from the oven and allow the fritatta to cool for about 3-4 minutes before serving.
- To serve the frittata, either leave it in the pan, or turn it out on to a platter, cut it into 6 or 8 wedges and serve with a side of sweet potato hash or toast.
- Ideally for a frittata, a well seasoned cast iron pan works best. The heavy heat allows for even, fast cooking, and it doesn’t scratch when cut into. It will also keep your frittata warmer, longer while on the table during the meal. Just remember the handle can get quite hot, and you will want to put a hot plate between the pan and the table.
- Turning the frittata out onto a platter allows you to show off the beautiful textured side of the dish. It will deflate a little, this is normal so don’t be alarmed.