A hearty breakfast recipe for Bacon and Mushroom Frittata with lots of delicious cheese
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
salt and milled black pepper
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.
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.