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Dinner frittata
Dinner frittata
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Whip up a quick and delicious frittata for the family in just 30 minutes.
Ingredients:
  • 9.20 gm rice bran oil
  • 1 red onion, cut into thin wedges
  • 175g rindless shortcut bacon, thickly sliced (see note)
  • 400g can mushrooms, drained
  • 50g spinach
  • 8 eggs
  • 1 medium tomato, sliced
  • Crusty bread, to serve
  • Softened butter, to serve
Instructions:
  • In a 22cm (base) heavy-based, non-stick frying pan over medium heat, sauté onion and bacon until onion is softened, for about 4 to 5 minutes. Then add champignons and 1 cup of spinach, stirring to combine.
  • Beat eggs until well combined and frothy. Season generously with salt and pepper. Pour the seasoned eggs over the bacon mixture in the pan. gently swirl the pan to evenly distribute the eggs. Add tomato slices on top. Lower the heat to medium-low, cover the pan securely with foil, and cook for 15 to 20 minutes until the eggs are fully set and puffed. Let it rest for 2 minutes, then carefully loosen the frittata with a spatula. Slide it onto a plate and garnish with the remaining spinach. Cut into wedges and serve with crusty bread.

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