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Dinner frittata

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 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, to serve
  • Softened butter, to serve


  • 1
    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.
  • 2
    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.

Source: taste.com.au


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