Bacon, Mushroom and Onion Fritatta – Recipe
I’m a huge fan of a fritatta, they’re so vesatile, I often make one at the end of the week when I’ve got a bunch of veg left over. They’re one of those dishes that actually taste even better cold the next day, I like to make one for dinner then have it for breakfast the next day too. This bacon, mushroom and onion fritatta is extra delicious because of the bacon and comes in at just 248 calories per quarter. Serve it with a massive salad and a bit of low fat mayo.
6 free range eggs
4 or 5 chestnut mushrooms sliced (though you could use any kind)
4 rashers of smoked streaky bacon cut into small strips (I like to use scissors)
A handful of grated parmesan
Fry the onions on a medium heat till they’re starting to turn brown then transfer them to a plate or some kitchen roll
Spray a wee bit of oil into the same pan and then fry the bacon and mushrooms until golden brown.
While they’re cooking beat the eggs and some pepper with a whisk or fork in a jug.
Put the onions back into the frying pan then pour the eggs over and move the pan about so they are evenly distributed.
Turn the heat down to low.
Cook for about 10 minutes until it’s starting to get solid round the edges
Turn the grill onto medium, sprinkle the parmesan, some salt and some fresh herbs (I used chives here but parsley or dill would both work too) over the top and then put the pan under the grill for about 5-10 minutes until the top is cooked and golden brown.
Chop into quarters and serve.
You can make a tortilla with all sorts of stuff, I really like roast butternut squash, tiny slices of potatoes and onion.
Or tenderstem broccoli, courgette, peas and spinach.
Obviously change up the cheese if you fancy, you can stick in cubes of feta or grate over whatever sort of cheddar etc you have.