Bacon & mustard frittata with tomato
- 10 large eggs
- 3/4 cup cheddar cheese coarsely grated
- 3 tablespoons whole-grain mustard
- 1 tablespoon olive oil
- 500 grams bacon rindless rashers, thinly sliced
- 1 large onions brown, halved, cut into thin wedges
- 80 grams baby spinach leaves
- 2 small tomatoes ripe, thinly sliced
- 1 x parsley leaves Continental, to serve
- Preheat oven to 180C.
- Whisk together the eggs, cheddar and mustard in a large bowl.
- Season with salt and pepper.
- Heat the oil in a 16cm-diameter (base measurement), 1.25L (5-cup) capacity ovenproof frying pan over medium-high heat.
- Add the bacon and onion and cook, stirring occasionally, for 5 minutes or until light golden.
- Add the spinach to the pan and cook, tossing, for 1 to 2 minutes or until the spinach wilts.
- Reduce heat to very low.
- Pour the egg mixture into the pan.
- Shake to evenly distribute the egg.
- Arrange the tomato on top.
- Cook for 5 to 8 minutes or until the frittata is set around the edge but still runny in the centre.
- Place the frying pan in oven and bake for 30 minutes or until the frittata is golden brown and just set.
- Sprinkle the parsley over the frittata.
- Cut into wedges to serve.
eggs, cheddar cheese, wholegrain mustard, olive oil, bacon, onions brown, baby spinach, tomatoes, parsley
Taken from recipeland.com/recipe/v/bacon-amp-mustard-frittata-toma-48397 (may not work)