Any number of variations are possible with this quick supper dish: add sliced red peppers, diced boiled potatoes, drained canned artichoke hearts or blanched sliced leeks.
1 tablespoon oil
1 red onion, thickly sliced
100 g (4 oz) streaky bacon, chopped
2 courgettes, thickly sliced
150 g (6 oz) mushrooms, halved
2 eggs, beaten
170 g can Evaporated Milk
1 tablespoon pesto, optional
salt and black pepper
1. Heat the oil in a wide, heavy bottomed frying pan and fry the onion, bacon, courgettes and mushrooms until cooked through.
2. Preheat the grill.
3. Beat together the remaining ingredients, add seasoning and pour into the frying pan, reduce the heat and cook until the egg mixture begins to set.
4. Finish off by placing the pan under a hot grill/broiler for 3 - 4 minutes until browned.
5. Cool slightly, carefully remove the frittata from the pan, cut into wedges and serve hot.
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