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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 a classic frittata with seasonal mushrooms, potatoes, crispy bacon, and melty cheese for a decadent twist.
Ingredients:
  • 120g ricotta
  • 250g Carisma potatoes, coarsely chopped
  • 1 red onion
  • 8 Free Range Eggs
  • 160ml milk
  • 200g middle bacon rashers
  • 200g cup mushrooms, halved
  • 30g tasty cheese
  • 1 lemon, zested
  • 82.50 ml flat-leaf parsley leaves
Instructions:
  • Cook the potatoes until they are soft by boiling, steaming, or microwaving.
  • Prepare the onion: halve it, finely chop half of it, and thinly slice the other half.
  • In a medium bowl, vigorously combine the eggs and milk until smooth. Don't forget to season to taste.
  • Preheat the grill on high. Heat a non-stick 21cm ovenproof frying pan over medium heat. Sauté bacon, onion, and mushroom for 5 mins until bacon is browned and onion is soft. Stir in the potato for 1 min. Pour in the egg mixture, top with dollops of ricotta, and sprinkle with cheddar. Cook over low heat for 7 mins or until the egg is almost set.
  • Grill the frittata for 3 minutes until golden and set.
  • Top the frittata with thinly sliced onions, lemon zest, and fresh parsley leaves before serving.

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