Loaded Frittata with Bacon, Mushrooms, Green Pepper and Onions

Tasty and quick to make!

Frittatas are a great way to use up ingredients from your fridge as you can pretty much put anything in them 🙂

I also love how a frittata is suitable for any meal and you can eat it hot or cold. Unlike quiche you don’t include a pastry crust, so it is quicker to cook and probably a little healthier.

If you want to make this a vegetarian option then swap the bacon for more vegetables – canned sweetcorn kernels or extra capsicum (bell peppers) would work well.

Ingredients – serves 4:

  • 150g/5 oz diced bacon
  • 80g/3 oz button mushrooms, sliced
  • 1 green capsicum (bell pepper), diced
  • 3 spring onions (green/salad onions), finely chopped
  • 1 cup grated cheese (I used ‘Tasty’ which is like cheddar)
  • 8 eggs
  • 1/2 cup milk (I used low fat)
  • 1/2 cup water
  • 1 cup self-raising flour


  • Heat your oven to 200C/180C fan forced/390F. Spray an oven-proof dish with cooking spray or grease with a little olive oil.
  • Put your frittata fillings (bacon, mushroom, capsicum, onion, cheese) into the dish and mix.
  • Put the eggs, milk, water and flour into a jug or bowl and whisk well to combine. Make sure there are no lumps of flour.
  • Pour the egg mixture into the dish to cover the fillings.
  • Bake for 25-35 minutes, (- the time will depend on the size and depth of the dish you are using), until golden brown all over the top.
  • Remove from the oven and leave to cool for 5-10 minutes before serving. You can also cool completely and put in the fridge until ready to eat.
  • Enjoy!

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1 Response to Loaded Frittata with Bacon, Mushrooms, Green Pepper and Onions

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