Spinach, bacon and goat's cheese frittata from River Cottage Every Day (page 106) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sunflower oil for rapeseed oil, bacon for pancetta, and Cheddar cheese or hard cheese for Parmesan cheese.

  • Rutabaga on November 22, 2017

    This frittata was delicious, and pretty easy to pull together. I cooked mine just slightly longer than would have been ideal (at least in my opinion); you'll want to keep a close eye on it when in the oven. The kids weren't big fans, the the adults enjoyed it.

  • Zosia on May 23, 2017

    Easy and very tasty. I used pancetta and pre-cooked fiddleheads in place of the bacon and spinach respectively.

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