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Chef Declan Creation Honey Soy Bacon Frittata

  • Difficulty Level: 3
  • Serves Serves: 2
  • Preparation

    15 mins

  • Cooking

    30 mins

Fusion

What You Will Need

Ingredients

  • 300g streaky bacon, chopped
  • ¼ cup Lee Kum Kee Supreme Authentic First Draw Soy Sauce
  • 2 tbsp honey
  • 12 eggs (1 dozen)
  • 250g low-fat cottage cheese
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 150g feta cheese, crumbled
  • ½ bunch spring onions, sliced
  • 1 red chilli, thinly sliced (optional)
  • 2–3 large handfuls baby spinach leaves
  • 2–3 sheets puff pastry or shortcrust pastry (to line the tray)
  • Fresh mint, parsley, and fennel fronds
  • Extra Lee Kum Kee Supreme Authentic First Draw Soy Sauce

Made with
Lee Kum Kee products

014299_First_Draw_250mL

Soy Sauce

Supreme Authentic First Draw Soy

How to make it

  1. Preheat oven: Set oven to 180°C (350°F). Line a large rectangular baking tray with baking paper.

  2. Cook the bacon: In a bowl, massage the chopped bacon with ¼ cup Lee Kum Kee Supreme Authentic First Draw Soy Sauce and 2 tbsp honey. Spread on a tray and bake for 12–15 minutes until crispy. Remove and set aside.

  3. Prepare egg mixture: Whisk the 12 eggs with the cottage cheese until smooth. Stir in the shredded cheese, most of the spring onions, and sliced chilli (if using).

  4. Assemble the frittata: Lay the pastry sheets in the base of the prepared tray. Spread baby spinach leaves evenly over the pastry. Pour the egg mixture on top. Distribute the crispy bacon, remaining spring onions, and scatter the crumbled feta evenly over the surface.

  5. Bake: Place in the oven and bake for 15–20 minutes, or until the eggs are set and the top is golden.

  6. Rest and serve: Remove from the oven and rest for 5 minutes. Slice into 9 portions. Garnish with fresh mint, parsley, fennel fronds, and a light drizzle of Lee Kum Kee Supreme Authentic First Draw Soy Sauce.