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Bacon, spinach and tomato frittata
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Prep Time:
Cook Time:
20 minutes
Total Time:
20 minutes
Elevate your lunch game with a flavorful frittata that satisfies all appetites, sandwich-haters welcome!
Ingredients:
  • 20g butter
  • 1 brown onion, sliced
  • 3 short-cut bacon rashers, chopped
  • 200g cup mushrooms, sliced
  • 80g baby spinach
  • 62.50 ml chopped basil
  • 250g cherry tomatoes, halved
  • 8 eggs
  • 125.00 ml finely grated parmesan
Instructions:
  • Preheat the grill to high heat. Melt butter in a 20cm heavy-based flameproof frying pan over medium heat.
  • Sauté sliced brown onion and chopped shortcut bacon in a pan for 5 minutes until they are nicely browned. Add in sliced mushrooms and continue to cook and stir for an additional 5 minutes until the mushrooms have softened.
  • Stir in baby spinach, chopped basil, and halved cherry tomatoes, then lower the heat to low.
  • Combine 8 eggs and finely grated parmesan, season to taste. Pour the mixture over the vegetables in the pan. Swirl the pan to distribute the egg mixture evenly. Cook until the frittata is nearly set, about 8 to 10 minutes.
  • Put the pan under the grill until it sets lightly golden, about 5 minutes. Allow it to stand for 2 minutes before sliding it onto a plate. Cut into wedges, then cool and refrigerate for up to 2 days.

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