Project Description

Bacon, mushroom, red pepper, gruyere and potato frittata (crispy bacon on top) (button)
0 from 0 votes
Prep Time 40 mins
Course Breakfast
Servings 6

Ingredients
  

  • 10 ml oil
  • 15 ml butter
  • 250 g button mushrooms, thickly sliced
  • 5 spring onions
  • 1 red pepper, deseeded and sliced
  • 125 g 125g streaky bacon, grilled and diced
  • 2 medium potatoes, cooked
  • 100 g gruyere cheese, grated
  • 7 eggs
  • salt and milled black pepper

Instructions
 

  • Preheat the oven to 190°C. Heat the oil and butter in a pan and fry the mushrooms for 2-3 minutes. Add the spring onions and red pepper and cook for 3-4 minutes. Remove from the heat and add the bacon, potatoes and cheese. Gently combine. Transfer the mixture to a well-greased tin or ovenproof round casserole. Whisk the eggs together and season well with salt and pepper. Pour the egg mixture over the mushroom mixture and bake in the oven for 25 – 30 minutes, or until the centre is just cooked. Allow to stand for 5 minutes, before unmoulding or slicing from the tin. Serve warm or at room temperature, topped with extra crispy bacon, fried mushrooms and a rocket salad.