Feed the family with this tasty and nutritious frittata - the perfect 30-minute meal.
Cooking Time
Preparation Time :10 Min
Cook Time : 25 Min
Total Time : 35 Min
Ingredients
Serves :
2 teaspoons rice bran oil
1 red onion, cut into thin wedges
175g Primo rindless shortcut bacon, thickly sliced (see note)
400g can mushrooms, drained
1 1/4 cups (50g) firmly packed baby spinach
8 eggs
1 medium tomato, sliced
Crusty bread and softened butter, to serve
Directions
Heat oil in a 22cm (base) heavy-based, non-stick frying pan over medium heat. Add onion and bacon. Cook for 4 to 5 minutes or until onion has softened. Add champignons and 1 cup spinach. Stir to combine.
Whisk eggs. Season with salt and pepper. Pour egg mixture over bacon mixture. Lift and tilt pan to distribute egg mixture. Top with tomato. Reduce heat to medium-low. Cover pan tightly with foil. Cook for 15 to 20 minutes or until set and puffed. Set aside for 2 minutes. Loosen with a spatula. Slide onto a plate. Top with remaining spinach. Cut into wedges. Serve with crusty bread.
