Breakfast Frittata
This is the ideal mealmethod for everyone in a single pan! It is substantial and complete, and if there is any leftover, it will be stored in the refrigerator for the followingcouple of breakfasts.
- 1 tsp rapeseed oil250g beef medallions, roughly chopped
- 200 gm buttonmushrooms, roughly chopped
- 200 gm frozen chopped spinach
- 200 gm cherry tomatoes halved
- 345 gm (drained weight)tinned potatoes, drained and chopped
- 10 Nos. Eggs
- ½ tsp Sea Salt
- freshly ground black
pepper, to taste
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Preheat the oven to 200°C/180°C fan/Gas 6
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Heat a large, non-stick, ovenproof frying pan on the hob until hot, then add the rapeseed oil and bacon and fry over a medium-high heat for 3 minutes until the bacon has coloured around the edges and is just cooked, stirring occasionally.
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Add the button mushrooms and fry for another 2 minutes until browning, then add the frozen spinach and stir through. Cover with a lid and cook for 3–4 minutes until the spinach has defrosted and is hot through.
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Add the cherry tomatoes and potatoes and stir through, then cover and cook for another 2 minutes until hot through.
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Meanwhile, crack the eggs into a large bowl or jug and whisk together with the salt and plenty of black pepper.
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Pour the eggs into the pan, stirring briefly to ensure everything is evenly mixed, then reduce the heat to medium. Fry, without stirring, for 1–2 minutes, then carefully lift the edge of the frittata with a spatula to check if it is cooked and golden brown underneath. If it isn’t, cook for another minute, then check again.
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Transfer the pan to the oven and bake for 10–12 minutes. When the top is ubbled up and slightly golden, use oven gloves to grab the handle and give the pan a gentle shake. If the middle wobbles, it needs cooking for a little longer. If it’s fairly firm, remove from the oven and set it aside to cool slightly.
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Slide the frittata out of the pan onto a plate. Cut into wedges and serve either hot or cold
TIP
If serving cold, allow the frittata to cool to room temperature, then serve or transfer it to an airtight container and store in the fridge for up to 2 days.
