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Frittata Lorraine With Cypriot Lountza

I went to a friend’s child’s birthday party the other day, and they served the most delicious Quiche Lorraine. I know that quiche is know considered a very “eighties” dish. From what I can tell, it is also clear that some people love quiche and others really dislike it. Personally, I do find that with quiche, it is very hit and miss. Unless it is a good quiche, I would rather just order something else off a menu. However, what I have found, is that it is possible to make a frittata with the more or less the same ingredients as a Quiche Lorraine, minus the crust, and not only is it easier and faster to make, but the majority of people, I have found, enjoy it. It is essentially a glorified omelette, that I enjoy making for friends and family if hosting lunch, and it’s perfect for a child’s birthday party as a dish that guests can serve themselves, as you can enjoy it cold or warm. This version has a few extra egg whites in the mix, which means that it is a little fluffy, which is how I prefer it. It also has a Cypriot touch, with a little bit of lountza mixed in. I hope you enjoy. Getting ready to announce some big news in the next couple of weeks too, so thanks for reading, and I hope you will celebrate with me soon!


1 cup finely diced diced Foodsaver streaky bacon
2 pieces Lountza, finely diced
1/2 cup Arla Whipping Cream
5 eggs
2 egg whites
1 tablespoon flour
1/2 cup Foodsaver Onion Cubes
1 teaspoon Lurpak Salted Butter
1/2 teaspoon salt
1/8 teaspoon nutmeg*
1/8 teaspoon dried chili flakes*

Serve together with Arla Tomato Soup.

All ingredients are available at Foodsaver (except those marked with an *)


1. Preheat an oven to 175C.

2. In a frying pan, add the butter, bacon and lountza. Fry for two minutes. Add the onion cubes. Continue to fry until golden brown and the bacon and lountza are crispy, but do not burn the same. Turn off the heat.

3. In a large bowl, whisk together the egg and milk. Whisk in the flour, nutmeg, salt, chili flakes.

4. Drain any excess fat from the pan with the bacon. Add in the bacon, lountza and onions to the bowl. Then pour the egg mixture back into the pan.

5. Place the frying pan into the oven and bake for 13 minutes. Then turn the heat up to 375C and continue to bake the frittata until it turns golden brown and a toothpick inserted in the center comes out clean, another 26 minutes.

6. Serve alongside tomato soup.

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