Name: Mushroom, Zucchini and Bacon Family Frittata
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 bacon rashers, rind removed, coarsely chopped; 20g butter; 250g Button Mushrooms, halved or larger ones quartered; 1 cup parsley leaves, coarsely chopped; 50g parmesan, finely grated; 8 eggs, lightly beaten; 1 tbsp olive oil; 2 zucchini, coarsely grated or shredded; Salt and pepper, to season

Credit

Whisk Media Group

Credit

Whisk Media Group

2 bacon rashers, rind removed, coarsely chopped
20g butter
250g Button Mushrooms, halved or larger ones quartered
1 cup parsley leaves, coarsely chopped
50g parmesan, finely grated
8 eggs, lightly beaten
1 tbsp olive oil
2 zucchini, coarsely grated or shredded
Salt and pepper, to season

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Heat a 22cm non-stick ovenproof frying pan over high heat. Cook the bacon for 3 minutes or until golden, then remove and set aside and reduce heat to medium-high. Melt the butter in the pan. Cook the mushrooms for 5 minutes or until golden, tossing the pan regularly. Remove and set aside
Meanwhile, stir most of the parsley and parmesan through the eggs, reserving some to serve. Season with salt and pepper
Heat the oil in the pan over medium heat. Pour the egg mixture into the pan, then top with the bacon, mushrooms and zucchini. Cook the frittata for 4 minutes or until golden on the base
Meanwhile, preheat the grill to high. Grill the frittata for 5 minutes or until golden. Scatter with the remaining parsley and parmesan to serve

Heat a 22cm non-stick ovenproof frying pan over high heat. Cook the bacon for 3 minutes or until golden, then remove and set aside and reduce heat to medium-high. Melt the butter in the pan. Cook the mushrooms for 5 minutes or until golden, tossing the pan regularly. Remove and set aside
Meanwhile, stir most of the parsley and parmesan through the eggs, reserving some to serve. Season with salt and pepper
Heat the oil in the pan over medium heat. Pour the egg mixture into the pan, then top with the bacon, mushrooms and zucchini. Cook the frittata for 4 minutes or until golden on the base
Meanwhile, preheat the grill to high. Grill the frittata for 5 minutes or until golden. Scatter with the remaining parsley and parmesan to serve

Heat a 22cm non-stick ovenproof frying pan over high heat. Cook the bacon for 3 minutes or until golden, then remove and set aside and reduce heat to medium-high. Melt the butter in the pan. Cook the mushrooms for 5 minutes or until golden, tossing the pan regularly. Remove and set aside
Meanwhile, stir most of the parsley and parmesan through the eggs, reserving some to serve. Season with salt and pepper
Heat the oil in the pan over medium heat. Pour the egg mixture into the pan, then top with the bacon, mushrooms and zucchini. Cook the frittata for 4 minutes or until golden on the base
Meanwhile, preheat the grill to high. Grill the frittata for 5 minutes or until golden. Scatter with the remaining parsley and parmesan to serve

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Lisa

3 Aug 2021, 5:02 am

Review - Really enjoyed this meal, been looking for low carb recipes so thought I’d try this one. I added some garlic too. Found it really tasty and filling.

+ 100 star only ratings in addition to the reviews above

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