Ingredients: |
Ingredients: MANGO CHUTNEY:
4 mangoes, peeled and diced
Juice from 1 lemon
1 cup (225 mL) dry fruity white wine (such as Riesling)
¾ cup (150g) sugar
¼ vanilla bean, split lengthwise and seeds scraped
Salt
FRITTATA
8 oz. (227g) apple-smoked bacon
1 small yellow onion, diced
6 cups (180g) baby spinach
12 eggs
1 tsp. (6g) salt
1 cup (100g) grated Parmesan, divided
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Directions: |
Directions:TO PREPARE CHUTNEY: Divide the diced mango and put half into a saucepan. Set aside the other half. Add the wine, sugar, vanilla bean, and a pinch of salt to the saucepan and cook until the liquid reduces by half and the mango softens.
Puree cooked mango and liquid in a food processor until smooth. Return smooth puree to saucepan and add remaining uncooked mango. Cook over low heat until remaining fruit becomes soft and chutney thickens slightly. Allow to cool, cover, and keep refrigerated until ready to use. (Chutney may be refrigerated for up to 1 week.)
TO PREPARE FRITTATA: Preheat oven to 350ºF (180ºC, or gas mark 4). Cook bacon in a 12" nonstick ovenproof skillet over medium heat until crisp. Remove bacon and drain on a paper towel-lined plate. Remove 1 Tbsp. (15 mL) bacon fat from the skillet and set aside. Using the bacon fat remaining in the skillet, cook onion until translucent. Add spinach and cook until wilted, 1 minute. Remove spinach from skillet and allow to cool on a plate. Wipe the skillet with a paper towel to remove the remaining juices.
In a large bowl, beat the eggs and salt. Whisk in half of the bacon, half of the Parmesan, and all of the spinach. Heat the set aside bacon fat in the skillet and pour in the egg mixture. Sprinkle the remaining bacon and cheese over the top. Cook until the edges set. Transfer to the oven and bake until completely set. Remove and transfer to a serving platter. Allow to cool for 20 minutes. Slice and serve with mango chutney. |
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