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.