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Bacon And Mushroom Frittata #2

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  • 1 tb Butter
  • 1 sm Onion; finely sliced
  • 2 Bacon rashers; chopped
  • 125 g Mushrooms; sliced
  • 1 pk MAGGI Cheese Sauce Mix
  • 1 c Milk
  • 6 Eggs
  • 1 tb Chopped parsley
  • Freshly ground black pepper
  • 2 tb Grated cheese; preferably parmesan
  • (2 to 3)


Preheat the over to 190 C.
Heat the butter in a small saucepan. Add the onion and bacon. Cook for 2 minutes.
Add the mushrooms and cook for a further 2 minutes. Stir occasionally.
Remove the onion mixture and set aside.
Combine the sauce mix and milk in the saucepan. Bring to the boil, stirring constantly, then simmer for 2 minutes. Stir occasionally. Cool the sauce a little.
Whisk the eggs in a bowl, add the sauce and whisk until the mixture is smooth. Stir in the onion mixture, parsley and black pepper.
Place the mixture in a well greased 20 cm ovenproof dish. Sprinkle with the grated cheese.
Cook in the preheated oven for 15-20 minutes or until the frittata is golden brown and just set. Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.