Yes, a frittata can be a delicious way to start the day… but allowed to cool and served in thick slices at room temperature, it’s also the perfect pick-me-up bar snack, truly delicious with an English Pale Ale like Darling Brewery Gypsy Mask – the fruitiness of the beer is brilliant with the salty bacon and cheese! #foodpairings #beer #meatandmushrooms #blendability #craftbeer #eggs #mushrooms #barsnacks #fingerfoods

Bacon, Mushroom, Red Pepper, Gruyere and Potato Frittata

Serves 6

10ml oil

15ml butter

250g button mushrooms, thickly sliced

5 spring onions

1 red pepper, deseeded and sliced

125g streaky bacon, grilled and diced

2 medium potatoes, cooked and chopped

100g Gruyere cheese, grated

6-8 eggs

salt and freshly ground black pepper


crispy bacon

fried mushrooms

rocket salad



1 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.

2 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.