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Spinach and Mushroom Frittata 

60g smoked back bacon chopped into small pieces,
250g Chestnut mushrooms, quartered,
125g spinach leaves chopped,
6 eggs,
salt and pepper
parmesan cheese.

Put oil in a thick bottom pan, Fry the bacon and mushroom until bacon is crispy.  Add spinach and turn over, don’t allow to wilt. Turn heat down.

Put eggs in a bowl and beat. Pour into the mushroom and spinach mixture and cook for 10 minutes. As the eggs cook tilt the saucepan and allow the egg to run underneath.

When the eggs are cooked, then sprinkle grated cheese over the top and grill for a few minutes.

Serve immediately.  

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