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Potato and mushroom frittata
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate your frittata with seasonal mushrooms, potatoes, bacon, and cheese for a gourmet twist.
Ingredients:
  • 250g Carisma potatoes, coarsely chopped
  • 1 red onion
  • 8 Free Range Eggs
  • 160ml milk
  • 200g middle bacon rashers
  • 200g cup mushrooms, halved
  • 120g ricotta
  • 30g tasty cheese
  • 82.50 ml flat-leaf parsley leaves
Instructions:
  • Cook the potatoes until tender using your preferred method - boiling, steaming, or microwaving.
  • Halve the onion, finely chop one half, and thinly slice the other half.
  • Combine eggs and milk in a medium bowl, then season to taste.
  • Preheat grill on high. In a non-stick 21cm (base measurement) ovenproof frying pan over medium heat, cook bacon, onion, and mushroom until bacon is browned and onion softens, about 5 mins. Add potato and cook for 1 min. Pour in the egg mixture. Reduce heat to low. Dot ricotta on top of mushroom mixture and sprinkle with cheddar. Cook for about 7 mins until egg is almost set.
  • Broil frittata for 3 minutes until beautifully golden and fully cooked.
  • Top the frittata with sliced onion, lemon zest, and parsley leaves before serving.

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