Ingredients
180g Kataifi Pastry
8 eggs
4 shallots, thinly sliced
1/4 cup parsley, chopped
1 cup freshly grated Parmesan cheese
pinch cracked pepper
4 tablespoons extra virgin olive oil
100 g smoked bacon, diced
Method
For this Kataifi recipe, heat the oven to 180 degrees Celsius.
Allow the kataifi to come to room temperature. Drizzle the kataifi with 2 of the tablespoons of olive oil. Using your hands, roughly pull the kataifi apart and separate it into two separate bowls - 150 grams in one bowl, 30 grams in the other.
Using scissors, roughly snip the pastry into inch long pieces (Very roughly, no precise measuring required). Set aside.
Crack the eggs into a large bowl and whisk together. Add the shallots, parsley, Parmesan cheese and pepper, and whisk until well combined. Add the 150g of kataifi, and whisk with a fork until the kataifi is well coated in the egg mixture.
Heat the remaining 2 tablespoons of oil in a medium sized oven proof frying pan on medium-high heat. Add the bacon and cook until it starts to colour. Reduce the heat to low-medium.
Add the egg mixture, so that it evenly spreads across the pan. Allow the frittata to cook undisturbed, until the egg mixture starts to firm, approximately 6-7 minutes. The frittata will start to firm around the edges and fluff up slightly, while the centre will remain a little wobbly. Remove from the heat.
Spread the 30 g of kataifi around the edge of the frittata, leaving the centre of the frittata exposed. Place in the oven and cook until the top of the frittata and the kataifi start to golden, approximately 10 minutes.
Remove from the oven and sprinkle with additional grated Parmesan cheese if desired.
You will likely find yourself wanting more of that kataifi crunch, in which case, you can bake some additional kataifi strands on a baking tray under a grill for 2-3 minutes until golden, to serve alongside the frittata.
Recipe, styling and photography by Sydney Food Sisters.