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Bacon And Mushroom Frittata

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  • 2 tb Olive oil
  • 1/2 lb Middle; back or streaky bacon, chopped
  • 4 oz Button mushrooms; sliced
  • 4 Spring onions; finely chopped
  • 6 Eggs
  • 2 tb Freshly chopped parsley
  • Salt and freshly ground black pepper


1. Heat the oil in a frying pan and cook the bacon for 5-6 minutes, stirring occasionally, until golden.
2. Add the mushrooms and onion and cook for a further 2-3 minutes.
3. Crack the eggs into a jug and beat together with the parsley and seasoning.
4. Pour the egg mixture into the pan and cook over a medium heat for 5-6 minutes until the underside is golden.
5. Place the pan under a hot grill for a further 3-4 minutes until the frittata has set and the top is golden.
6. Turn out onto a warmed plate and serve immediately with a green salad. Converted by MC_Buster.
NOTES : A quick and simple lunch time dish. Also good for picnics & packed lunches.
Converted by MM_Buster v2.0l.