I can't begin to explain how much I love this frittata. It is soooooooooooo good and so very satisfying for a weekend breakfast or brunch and best of all, it's incredibly easy to knock up.
I was slightly alarmed to start with when I made this at the weekend, as it was kind of day-glo yellow but that's down to using my own lovely fresh hens eggs - the yolks are so bright and big, you don't get a whole lot of white at the moment! It might just be me, but I'm also struggling to beat my fresh eggs together at the moment so I did end up with a few little chunks of cooked white egg in this frittata but it doesn't really matter.
Mr M was also pleased to be served this for a late breakfast at the weekend, it feels like a proper mans frittata!
Breakfast Frittata
Ingredients
6 rashers smoked back bacon, chopped in half
140g sliced mushrooms
6 eggs, beaten
Handful of cherry tomatoes, halved
Handful of cheddar cheese, grated
Method
Heat the grill to high. Heat a non-stick frying pan and fry the bacon for around 5 mins until it starts to crisp. Add the mushrooms and cook for a further 3 mins.
Season the eggs well and add to the pan, making sure the beaten egg fills all the spaces between the bacon and mushrooms. Keep the pan over a medium-low heat until it's beginning to set.
Scatter over the halved tomatoes and grated cheese and place under the hot grill until the frittta is fully set.
You could easily change this recipe to suit by adding chipolatas or vegetarian sausages but I like it just as it is.
Serve with a large dollop of your favourite accompaniment - brown sauce or ketchup. Or if you're like me, both.
I was slightly alarmed to start with when I made this at the weekend, as it was kind of day-glo yellow but that's down to using my own lovely fresh hens eggs - the yolks are so bright and big, you don't get a whole lot of white at the moment! It might just be me, but I'm also struggling to beat my fresh eggs together at the moment so I did end up with a few little chunks of cooked white egg in this frittata but it doesn't really matter.
Mr M was also pleased to be served this for a late breakfast at the weekend, it feels like a proper mans frittata!
Breakfast Frittata
Ingredients
6 rashers smoked back bacon, chopped in half
140g sliced mushrooms
6 eggs, beaten
Handful of cherry tomatoes, halved
Handful of cheddar cheese, grated
Method
Heat the grill to high. Heat a non-stick frying pan and fry the bacon for around 5 mins until it starts to crisp. Add the mushrooms and cook for a further 3 mins.
Season the eggs well and add to the pan, making sure the beaten egg fills all the spaces between the bacon and mushrooms. Keep the pan over a medium-low heat until it's beginning to set.
Scatter over the halved tomatoes and grated cheese and place under the hot grill until the frittta is fully set.
You could easily change this recipe to suit by adding chipolatas or vegetarian sausages but I like it just as it is.
Serve with a large dollop of your favourite accompaniment - brown sauce or ketchup. Or if you're like me, both.
love & kisses
Mrs M x
I was trying to read but I kept getting distracted by the sue quote at the side and I just couldnt stop giggling!!
ReplyDeleteIt does look rather yummy.. great thing to use up all my leftover tomatoes/pieces of bacon!! :D
Oh do you always have random pieces of bacon left in your fridge too? Always happens to me.
ReplyDeletemmmm That looks soooo nice
ReplyDelete