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Oven-baked vegetable and bacon frittata
Oven-baked vegetable and bacon frittata
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Easy low-fat frittata, perfect for a quick and tasty weeknight dinner.
Ingredients:
  • 200g button mushrooms, sliced
  • 1 red onion, cut into thin wedges
  • 1 green capsicum, deseeded, chopped
  • 125g 97% fat-free bacon, chopped
  • 4 green onions, thinly sliced
  • 8 eggs, at room temperature
  • 128.75 gm low-fat milk
  • 125.00 ml grated low-fat tasty cheese
Instructions:
  • Preheat your oven to 180°C. Prepare a 4cm deep, 16cm x 26cm slab pan by greasing and lining the base and sides.
  • In a large non-stick frying pan over medium-high heat, heat oil. Add mushrooms, onion, capsicum, and bacon. Sauté, stirring frequently, for 5 to 6 minutes until vegetables are slightly tender. Stir in green onions and cook for an additional minute. Spread mixture evenly across the pan.
  • Whisk eggs, milk, salt, and pepper with a fork in a bowl. Mix in cheese. Pour over vegetables, gently shaking the pan to spread the mixture. Bake for 25-30 minutes until set. Let cool in the pan for 20 minutes. Cut into pieces and serve warm or at room temperature with salad, if desired.

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