Bacon and Mozzarella Frittata

• 6 Eggs
• 125g bacon, chopped
• 125g fresh mozzarella cheese ball chopped
• 1 x 15ml (tablespoon) chopped parsley, plus extra for sprinkling
• 1 x 15ml (tablespoon) freshly grated Parmesan cheese
• sea salt flakes and pepper, to taste
• 1 x 15ml (tablespoon 15g) butter
• drop garlic oil

1. ?
2. Turn on the grill so it can get hot.
3. Beat the eggs in a bowl, then add the chopped or diced Bacon and mozzarella.
4. ?
5. Whisk in the tablespoon of parsley, along with the parmesan, salt and pepper, remembering that bacon and Parmesan will provide a certain saline hit as it is.
6. ?Heat the butter and oil in a frying pan (with ovenproof handle) or cast-iron skillet approx.
7. 25 cm in diameter and, once it's hot and foamy, add the omelette mixture.
8. ?
9. Cook for about 5 minutes over gentle heat, without stirring, until the frittata is set underneath and golden.
10. ?
11. Transfer the pan to the hot grill (keeping the handle away from the heat) and cook the frittata until it is set on top - don't leave the pan unattended as this can happen quite quickly, and wear oven gloves to remove the pan.
12. ?
13. Leave it to stand for a couple of minutes, then run a knife or a spatula round the edges of the frittata and ease it out of the pan, keeping it the same way up, onto a board or plate.
14. Cut into 8 triangles like a cake, then sprinkle with extra parsley and serve with green beans or salad.
15. (you can also have it as a sandwich)

eggs, bacon, mozzarella cheese, parsley, parmesan cheese, salt, butter, garlic oil

Taken from recipeland.com/recipe/v/bacon-mozzarella-frittata-52652 (may not work)