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Add a photoServings: 4
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1/2 lb Middle, back or possibly streaky bacon, minced
- 4 ounce Button mushrooms, sliced
- 4 x Spring onions, finely minced
- 6 x Large eggs
- 2 Tbsp. Freshly minced parsley Salt and freshly grnd black pepper
Directions
- 1. Heat the oil in a frying pan and cook the bacon for 5-6 min, stirring occasionally, till golden brown.
- 2. Add in the mushrooms and onion and cook for a further 2-3 min.
- 3. Crack the Large eggs into a jug and beat together with the parsley and seasoning.
- 4. Pour the egg mix into the pan and cook over a medium heat for 5-6 min till the underside is golden brown.
- 5. Place the pan under a warm grill for a further 3-4 min till the frittata has set and the top is golden brown.
- 6. Turn out onto a warmed plate and serve immediately with a green salad.
- NOTES : A quick and simple lunch time dish. Also good for picnics & packed lunches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 126 | 74% |
| Total Fat 14.13g | 18% |
| Saturated Fat 3.23g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 313mg | 104% |
| Sodium 106mg | 4% |
| Potassium 139mg | 4% |
| Total Carbs 1.63g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.9g | 1% |
| Protein 9.56g | 15% |
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