Feed the family with this tasty and nutritious frittata – the perfect 30-minute meal.
Ingredients
- 2 teaspoons rice bran oil
- 1 red onion, cut into thin wedges
- 175g Primo rindless shortcut bacon, thickly sliced (see note)
- 400g can mushrooms, drained
- 1 1/4 cups (50g) firmly packed baby spinach
- 8 eggs
- 1 medium tomato, sliced
- Crusty bread, to serve
- Softened butter, to serve
Method
- Step 1Heat oil in a 22cm (base) heavy-based, non-stick frying pan over medium heat. Add onion and bacon. Cook for 4 to 5 minutes or until onion has softened. Add champignons and 1 cup spinach. Stir to combine.
- Step 2Whisk eggs. Season with salt and pepper. Pour egg mixture over bacon mixture. Lift and tilt pan to distribute egg mixture. Top with tomato. Reduce heat to medium-low. Cover pan tightly with foil. Cook for 15 to 20 minutes or until set and puffed. Set aside for 2 minutes. Loosen with a spatula. Slide onto a plate. Top with remaining spinach. Cut into wedges. Serve with crusty bread.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1960 kj
Energy
24.3g
Fat Total
8.9g
Saturated Fat
4.8g
Fibre
26.9g
Protein
404mg
Cholesterol
943mg
Sodium
35.2g
Carbs (total)
All nutrition values are per serve
Notes
Take the bacon frozen and thaw it out in the esky.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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