Bacon, mushroom, red pepper, gruyere and potato frittata
With crispy bacon on top with button mushrooms.
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.