This is Kate's second attempt at a frittata in the Adventure-Q, and both have been successful.
Cooking set up: Gas
Category: Breakfast
The chef rates this meal: ⭐⭐⭐⭐⭐
Why this recipe works
The Adventure-Q creates the perfect environment for a fluffy, evenly cooked frittata without needing to flip it or finish it in the oven. Starting with a cold pan slowly renders the bacon, while the dome lid gently circulates heat to cook the eggs all the way through.
With endless ingredient combinations and a foolproof one-pan method, it’s an easy way to turn everyday leftovers into a satisfying breakfast, lunch or light dinner.
Time
Preparation: 15 minutes
Cook time: 30 minutes
Ingredients
- 4 slices of bacon, diced
- 1 handful of leftover chips or 3/4 cup of diced/sliced pre-cooked potatoes
- 1 tablespoon of sun-dried tomatoes, including the oil
- 1 to 2 cups of sliced mushrooms
- Garlic, to taste
- 1 teaspoon of dried shallots or 1 fresh shallots
- 5 eggs
- 5 tablespoons of cream or milk of your choice
- 1 teaspoon of crispy oil (optional)
- A pinch of salt
- Grated or sliced cheese (the quantity can be adjusted to your preference, as sliced or grated will melt)
Taste test notes
- Sun-dried tomatoes are recommended over fresh tomatoes due to their lower water content
- Allowing the dish to rest for 5 minutes after cooking facilitates easier cutting and serving
- Use any preferred choice of ingredients, ensuring not to overload the pan
- A ratio of 1 tablespoon of cream per egg is recommended. For a looser softer texture, a slightly increased liquid quantity can be added
Method
Preparation notes:
- Dice Bacon
- Grate or slice cheese
- Slice mushrooms
-
Beat eggs, cream, salt and chilli oil
Method:
- Begin with a cold pan, add bacon and turn heat on. Fry the bacon for 3 minutes
- Incorporate the chips or pre-cooked potatoes and continue frying for an additional 5 minutes, until they are cooked but not yet crispy
- Add the sun-dried tomatoes, along with their oil.
- Stir and fry for 1 minute
- Introduce the sliced or diced mushrooms and cook further 6 mins.
- Turn off the heat
- Whisk the eggs, cream, chili oil, and salt well
- Add the egg mixture to the pan and gently distribute it to partially submerge the other ingredients. This will create a thin layer of egg within the grills - Daymo magic
- Replace the dome lid with the vent closed, turn the heat on low, cook for approximately 12 to 15 minutes. The egg should be set on top but still exhibit a slight jiggle
- Turn off the heat and allow to rest for 5 minutes
- Serve with toast or as a standalone dish
Enjoy!
Anything the chef would change for next time?
Add more sundried tomatoes.
Submitted by: Kate, East Maitland, NSW
From the Daymo community
This is what Daymo is about. Real people cooking real food in real places. No complicated gear, just simple, great meals made for adventure.
Cooked with the Daymo Adventure-Q. One cooker, endless adventures.