Description
Even though frittatas are usually seen as breakfast dishes, I like them any time of day. This one, in particular, was delicious for dinner.
Ingredients
Units
Scale
- 250 g bacon, sliced or diced
- 150 g broccoli florets
- 1 garlic clove, minced
- 1 small red onion, chopped
- 150 g mushrooms, chopped
- 150 g cheddar cheese, grated
- 8 eggs
- 300 ml full cream milk
- 50 ml fresh cream
- 1 tsp baking powder
- 1 tbsp butter
- 2 sprigs fresh coriander
- 2 tsp dried parsley
- salt & pepper
Instructions
- Preheat the oven to 180°C. Get an ovenproof frying pan or wide pot and fry the onions in butter.
- Add the bacon and fry to your liking — I like it when the edges just start to crisp up.
- Add the broccoli and mushrooms and stir occasionally until tender.
- Add the minced garlic and one sprig of finely chopped coriander.
- Whisk the eggs, milk, baking powder, cream, parsley, a pinch of salt and cracked black pepper together.
- Turn the heat off and add the egg mixture to your cooked veggies, bacon, and onions.
- Sprinkle grated cheese on top.
- Bake uncovered for 25 to 35 minutes (depending on your ovenproof dish).
- Allow to cool slightly, garnish with fresh coriander leaves and enjoy.
Notes
Prepared, tried and tested by Jana Cooks
