Bacon, Mushroom & Potato Frittata
This is a quick family favourite which is perfect following this recipe or for using leftovers or the contents of your fridge. It is a 'get outa jail free card' for the parent who has a demanding family looking for feel good food in a hurry.
1 tablespoon olive oil
250g smoked back bacon, diced
Large onion, diced
1 red pepper
150g sliced mushrooms
150g new potatoes
6 medium eggs
125g grated Cheddar cheese
Cook the potatos and slice.Heat the oil in a frying pan, stirring occasionally, for about 5 mins. Add the potatoes and cook for a further 2 mins. Beat the eggs together along with the cheese and add salt and pepper to taste. Pour the egg mixture into the pan and cook on a a moderate heat until the frittata is golden brown on the underside. Add peppers ontop and grill for 5-6 minutes, until the top of the frittata is golden brown. Serve with a mixed green salad and dressing of your choice.
1 tablespoon olive oil
250g smoked back bacon, diced
Large onion, diced
1 red pepper
150g sliced mushrooms
150g new potatoes
6 medium eggs
125g grated Cheddar cheese
Cook the potatos and slice.Heat the oil in a frying pan, stirring occasionally, for about 5 mins. Add the potatoes and cook for a further 2 mins. Beat the eggs together along with the cheese and add salt and pepper to taste. Pour the egg mixture into the pan and cook on a a moderate heat until the frittata is golden brown on the underside. Add peppers ontop and grill for 5-6 minutes, until the top of the frittata is golden brown. Serve with a mixed green salad and dressing of your choice.
