With lock-down still in full effect for another 10 days, we’ve got another exciting recipe for you to try at home.
One of the most loved meals of the day is breakfast. But with our fast-paced life, there is not that much time to experiment. As most of us are all indoors, we’ve got a lot more time on our hands and this frittata recipe by The Mushroom Farmers Association of South Africa makes use of ingredients that are easy to find and is ready in only a few minutes.
Cook up a storm.
BACON, MUSHROOM, RED PEPPER, GRUYERE AND POTATO FRITTATA
serves 6
- 10ml oil
- 15ml butter
- 250g button mushrooms, thickly sliced
- 5 spring onions
- 1 red pepper, deseeded and sliced
- 125g streaky bacon, grilled and diced
- 2 medium potatoes, cooked
- 100g gruyere cheese, grated
- 6-8 eggs
- salt and milled black pepper
To Serve:
- crispy bacon
- fried mushrooms
- rocket salad
Method
- Preheat the oven to 190°C.
- Heat the oil and butter in a pan and fry the mushrooms for 2-3 minutes.
- Add the spring onions and red pepper and cook for 3-4 minutes.
- Remove from the heat and add the bacon, potatoes and cheese. Gently combine.
- Transfer the mixture to a well-greased tin or ovenproof round casserole.
- Whisk the eggs together and season well with salt and pepper.
- Pour the egg mixture over the mushroom mixture and bake in the oven for 25 – 30 minutes, or until the centre is just cooked.
- Allow to stand for 5 minutes, before unmoulding or slicing from the tin.
Serve warm or at room temperature, topped with extra crispy bacon, fried mushrooms and a rocket salad.
