Gordon Ramsay's Bacon, Pea & Goat Cheese Frittata

This recipe can be found in Gordon Ramsay’s Fast Food. Please buy the book if you enjoy this recipe as Gordon needs the cash! *chuckles*

Ingredients:

• 1 1/2 tbsp butter
• 8 slices of smoked bacon (chopped)
• 7oz peas (make sure they’re thawed)
• a few basil leaves (roughly sliced, or torn)
• 8 large eggs, beaten
• 5oz goat cheese log with rind (thickly sliced)
• sea salt and black pepper
• Parmesan (grated)
• large handful of arugula leaves
• 2-3 tbsp Classic Vinaigrette

Preparation:

Preheat your oven broiler to it’s highest setting. Get a large skillet and melt the butter and cook the bacon until golden brown and crisp. Toss in the peas and cook for another minute or two, then add the basil.

Beat the eggs and pour them into the skillet. Gently shake the skillet over medium heat. As the frittata begins to set at the bottom, top with the goat cheese. Season generously with pepper and a little salt.

Sprinkle grated parmesan over the frittata and place the pan under the hot broiler for a minute or two until the eggs are set on top. Slide onto a warm large plate.

Lightly dress a handful of arugula leaves by tossing them with the vinaigrette, then pile on top of the frittata. Cut into wedges and serve. Yummy!

This recipe comes from Gordon’s cookbook, Gordon Ramsay Makes It Easy, you can pick it up on Amazon.com for about $15. It’s a great cookbook with tons of tasty recipes just like this one.

These eggs are to die for! You should be warned that after eating these eggs, you’ll never want those overcooked tasteless eggs most people prepare ever again! If you have a hard time finding the Creme Fraiche, you can substitute it with sour cream. Bon Appetite!

If you would prefer to watch Gordon prepare this recipe, you can watch the video below.

Gordon Ramsay’s Sublime Scrambled Eggs

6 large free-range eggs
3Tbs ice-cold butter diced
1-2  tbsp crème fraîche
Freshly ground sea salt and pepper (you can use regular salt if you need to)
Few chives, snipped (substitute with green onion if necessary)
2-3 chunky slices of rustic bread, such aspain Polaîne, to serve (Fresh French Bread works too)

1 Break the eggs into a cold, heavy-based pan, add half the butter, and place onto the stove over generous heat. Using a spatula, stir the eggs frequently to combine the yolks with the whites.

2 As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat.

3 Meanwhile, toast the bread.

4 Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.