The Kitchen Diva
Worthington - Worth his Weight in Hollywood Gold
Kate Flower 21 December, 2009 - 6:27 PM
Worthington - Worth his Weight in Hollywood Gold
It is hard to know what is currently bigger news. The release of James Cameron's groundbreaking 3D epic Avatar, or the speedy rise of its locally born star Sam Worthington. Well I am going to shamelessly name drop and say I went to school with Sam (wonder if he remembers my humble name) we both attended a specialised Theatre Arts course. Obviously this has done me little good (my role as the Munchkin Queen in the stage show Wizard of Oz turned out to be a dead end!) but the seed of acting success must have been sown in our Sam. There was a rumour circulating that he had been on the short list for a lead in the last Bond movie so who knows what is ahead for this local boy gone international movie star.
For all the single ladies out there who may still be in with a chance to snag this Hollywood hunk here is what I would cook Mr Worthington for breakfast if I was not already happily married to my own Adonis.
Bacon, Spinach and Cherry Tomato Fritatta
Ingredients (serves 4)
1 tbsp vegetable oil
400g desiree potatoes, unpeeled, cut into 2cm pieces
50g onion
125g bacon, rind removed, chopped 1cm
1 cup cherry tomato
¾ bunch wilted English spinach leaves – see note
Salt & ground black pepper, to taste
6 eggs, lightly whisked
50g cheddar grated
40g grated parmesan
Method
Place potatoes in a large saucepan and cover with cold water. Bring to boil over high heat. Boil, uncovered, for 5 minutes or until just tender. Drain. Heat oil in a 20cm (base measurement) non-stick, oven safe, frying pan over medium heat. Add potatoes and onion to pan and cook, turning occasionally, for 5 minutes or until lightly golden. Add the bacon and cook, stirring, for 2 minutes. Turn the heat to low and add the tomatoes and spinach evenly through the contents of the frypan. Sprinkle with half the cheddar and Parmesan then season with salt and pepper. Pour the egg mix gently over the ingredients in the fry pan and shake the pan gently to allow the mix to fill all the spaces and even out across the pan. Cook over low heat for 5 minutes until air bubbles begin to show across the top of the frittata. Sprinkle the top of the frittata with the remaining cheese and place in a preheated oven at 180 for 10-15 minutes or until the cheese begins to brown and the egg has cooked through. Remove the frying pan from the oven and allow to cool for 5 minutes before turning the fritatta out onto a plate for service.
Cooks Note - To wilt the spinach simply place the leaves into a plastic container with a lid and microwave for 40 seconds or until the leaf has softened.
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ice cream maker says
very delicious recipe.
your recipe for Bacon, Spinach and Cherry Tomato Fritatta is very helpful to me.http://www.kitchenwaredirect.com.au/Appliances/Ice-Cream-Makers
Posted Wednesday 30 December, 2009 5:40 PM -
GG says
I made this last night and it was sensational! My 15mth girls had leftovers for lunch the next day! Thanks Kate!
Posted Tuesday 2 March, 2010 6:09 PM
