step 1

Preheat oven to 180°C

step 2

Melt butter in a 20cm (base) heavy-based flameproof frying pan over medium heat.

step 3

Cook sliced brown onion and chopped shortcut bacon rashers for 5 minutes or until browned. Add sliced cup mushrooms. Cook, stirring, for 5 minutes or until softened.

step 4

Remove from heat and stir in baby spinach, chopped basil and halved cherry tomatoes.

step 5

Transfer this mix to a heat proof flan or oven dish.

step 6

Whisk 8 eggs, two tablespoons of flour, cream and finely grated Parmesan together with a generous seasoning.

step 7

Pour this mix over bacon and spinach mixture in oven proof dish.

step 8

Ensure mixture is evenly distributed over this mixture.

step 9

Cook in oven for 10 to 14 minutes or until frittata is almost set.

step 10

Place pan under grill. Grill for 5 minutes or until just set and light golden. Stand for 2 minutes before cutting into wedges. Cool. Garnish with fresh herbs before serving.