Bacon Mushroom Frittata

Serves: 2

Author: Nicky

Date added: 17.08.13

  • 4 rashers of bacon
  • 4 eggs
  • 1 tbsp milk (optional)
  • 4 spring onions
  • 8 mushrooms
  • 1.5oz Cheddar cheese
  • Glug of oil or knob of butter
  • Salt and pepper

Snip or cut the bacon into small pieces and slice the mushrooms. Fry in the oil or butter until cooked, this should take about 5 minutes. Chop up the spring onion and grate the cheddar. In the absence of a grater, slice and crumble or dice the Cheddar into small cubes.

Crack the eggs into a bowl (add milk if using) and whisk then combine with the spring onion and seasoning. Make sure the bacon mushroom are spread evenly about the pan, then pour in the egg mixture and add the Cheddar.

Cover the pan with a tin plate or a piece of tin foil, this will help the egg cook all the way through. After about 6 minutes, take a peek and it should be cooked, if not tuck it in and give it another 2 minutes, then cut into wedges and serve with crusty bread and a nice tomato salsa on the side (or ketchup)!


Variations The variations for this dish are endless. The bacon can be omitted completely or replaced by chopped cherry tomatoes courgettes for a vegetarian option, or try it with a pack of smoked salmon trimmings for a fishy version. A tin of potatoes thinly sliced could also be added, to bulk it out and make it more of meal!


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