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Breakfast frittata
Breakfast frittata
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Start your day right with a delightful breakfast frittata.
Ingredients:
  • 600g desiree potatoes, unpeeled, cut into 2cm pieces
  • 4 bacon rashers, rind removed, chopped
  • 100g mushroom flats, chopped
  • Salt & ground black pepper, to taste
  • 5 eggs, lightly whisked
  • Thick slices bread, toasted, to serve
  • Sliced tomatoes, to serve
Instructions:
  • In a large saucepan, add potatoes and cover with cold water. Bring to a vigorous boil over high heat. Cook uncovered for about 5 minutes or until potatoes are just tender. Drain the water.
  • In a 20cm non-stick frying pan over medium heat, heat oil. Cook bacon, stirring, until crisp for 2-3 minutes. Remove and set aside. Cook potatoes in the same pan until light golden, about 5 minutes. Remove and set aside. Finally, cook mushrooms in the pan until slightly softened for about 2 minutes, stirring occasionally.
  • Add the bacon and potatoes back to the pan, season with salt and pepper, gently toss together, then spread evenly in the pan, lightly pressing down to create a flat surface.
  • Lower the heat to medium-low and gently pour the eggs over the potatoes. Tilt the pan to even out the egg mixture. Cook for 10 minutes or until the bottom and sides are set but the top is still slightly soft. Run a spatula around the edge to loosen the frittata, then place a plate over the pan and flip the frittata onto the plate. Slide the frittata back into the pan and cook for another 3 minutes until fully set.
  • Transfer to a clean plate and cut into wedges with a clean knife. Serve immediately with the toast and tomatoes.

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