Bacon and Mushroom Frittata

Cook time:

Difficulty: moderate

  • butter
  • brown onion
  • short cut bacon rashers
  • cup mushrooms
  • baby spinach
  • basil
  • cherry tomatoes
  • Sunny Queen free range eggs
  • parmesan cheese
  • cream
  • fresh basil and thyme

Preheat oven to 180°C

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

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.

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

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

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

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

Ensure mixture is evenly distributed over this mixture.

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

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.