With the tang of cheddar and mustard, this tasty frittata is family favourite.
Ingredients
- 10 eggs
- 65g (3/4 cup) coarsely grated cheddar
- 3 teaspoons wholegrain mustard
- 1 tablespoon olive oil
- 500g shortcut rindless bacon, thinly sliced
- 1 large brown onion, halved, cut into thin wedges
- 80g baby spinach leaves
- 2 small ripe tomatoes, thinly sliced
- Continental parsley leaves, to serve
Method
- Step 1Preheat oven to 180°C. Whisk together the eggs, cheddar and mustard in a large bowl. Season with salt and pepper.
- Step 2Heat the oil in a 16cm-diameter (base measurement), 1.25L (5-cup) capacity ovenproof frying pan over medium-high heat. Add the bacon and onion and cook, stirring occasionally, for 5 minutes or until light golden.
- Step 3Add the spinach to the pan and cook, tossing, for 1-2 minutes or until the spinach wilts.
- Step 4Reduce heat to very low. Pour the egg mixture into the pan. Shake to evenly distribute the egg. Arrange the tomato on top. Cook for 5-8 minutes or until the frittata is set around the edge but still runny in the centre. Place the frying pan in oven and bake for 30 minutes or until the frittata is golden brown and just set.
- Step 5Sprinkle the parsley over the frittata. Cut into wedges to serve.
Nutrition
1535 kj
Energy
26g
Fat Total
9.5g
Saturated Fat
1.5g
Fibre
30g
Protein
3g
Carbs (total)
All nutrition values are per serve
Notes
Freezing tip: Cool at end of step 4. Wrap in 2 layers of plastic wrap and 1 of foil. Label, date and freeze for up to 3 months. Thaw overnight in fridge. Preheat oven to 180°C. Unwrap. Place on a baking tray. Cover with foil. Bake until heated through. Continue from step 5.
- Author: Michelle Southan
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
0