Last weekend we had a small dinner party and two of our guest were in from out of town. The next morning was Easter and we were all off to family functions in the early afternoon. I rose early and made a quick brunch, well breakfast, that was filling and exceptionally easy. The menu was simple, coffee, tea, orange juice, rosemary wrapped bacon, and three cheese frittata. Both recipes were from Donna Hay. If you are not familiar with her, you should be. She is a fantastic food editor and cookbook author from Australia. Her recipes are simple, easy to follow, and fresh. I absolutely adore her and these recipes are small reason why.
three cheese fritatta
- 8 eggs
- ¾ cup (185ml) milk
- sea salt and cracked black pepper
- 30g butter
- ¼ cup shredded basil leaves
- 1¼ cups (250g) ricotta, drained
- 1 cup (120g) grated aged chedder
- ½ cup (60g) grated Gruyère
- buttered toast, to serve
- 8 rashers smoked bacon, rind removed
- 8 sprigs rosemary
Preheat oven to 180°C (355°F). Wrap each bacon rasher around a sprig of rosemary and place in a baking dish. Bake for 20 minutes or until the bacon is crisp. Serves 4.