| | Bacon, spinach and tomato frittata
Bacon, spinach and tomato frittata
Bacon, spinach and tomato frittata 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat grill on high. Melt butter in a 20cm (base) heavy-based flameproof frying pan over medium heat.
  2. Cook sliced brown onion and chopped shortcut bacon rashers for 5 minutes or until browned. Add sliced cup mushrooms. Cook, stirring, for 5 minutes or until softened.
  3. Add baby spinach, chopped basil and halved cherry tomatoes. Reduce heat to low.
  4. Whisk 8 eggs and finely grated parmesan together. Season. Pour over vegetable mixture in pan. Lift and tilt pan to spread egg mixture evenly. Cook for 8 to 10 minutes or until frittata is almost set.
  5. Place pan under grill. Grill for 5 minutes or until just set and light golden. Stand for 2 minutes before sliding onto a plate. Cut into wedges. Cool. Refrigerate for up to 2 days.
Time for preparing:
6 min.


  • 20g butter
  • 1 brown onion, sliced
  • 3 short-cut bacon rashers, chopped
  • 200g cup mushrooms, sliced
  • 80g baby spinach
  • 1/4 cup chopped basil
  • 250g cherry tomatoes, halved
  • 8 eggs
  • 1/2 cup finely grated parmesan