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Ingredients
- 1 Tbsp. butter
- 1 sm onion, finely sliced
- 2 x bacon rashers, minced
- 125 gm mushrooms, sliced
- 1 pkt MAGGI Cheese Sauce Mix
- 1 c. lowfat milk
- 6 x Large eggs
- 1 Tbsp. minced parsley freshly grnd black pepper
- 2 Tbsp. grated cheese, preferably parmesan (2 to 3)
Directions
- Preheat the over to 190 C.
- Heat the butter in a small saucepan. Add in the onion and bacon. Cook for 2 min.
- Add in the mushrooms and cook for a further 2 min. Stir occasionally.
- Remove the onion mix and set aside.
- Combine the sauce mix and lowfat milk in the saucepan. Bring to the boil, stirring constantly, then simmer for 2 min. Stir occasionally. Cold the sauce a little.
- Whisk the Large eggs in a bowl, add in the sauce and whisk till the mix is smooth. Stir in the onion mix, parsley and black pepper.
- Place the mix in a well greased 20 cm ovenproof dish. Sprinkle with the grated cheese.
- Cook in the preheated oven for 15-20 min or possibly till the frittata is golden and just set. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 758g | |
| Calories 747 | |
| Calories from Fat 439 | 59% |
| Total Fat 49.25g | 62% |
| Saturated Fat 21.56g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 1311mg | 437% |
| Sodium 716mg | 30% |
| Potassium 1279mg | 37% |
| Total Carbs 24.76g | 7% |
| Dietary Fiber 2.4g | 8% |
| Sugars 19.76g | 13% |
| Protein 54.2g | 87% |
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