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Bacon, mushroom, red pepper, gruyere and potato frittata

With crispy bacon on top with button mushrooms.
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Prep Time 40 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine Italian
Servings 6


  • 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


  • 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.
Keyword breakfast