| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Jude1 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
sm |
Onion; finely sliced |
| 2 |
|
Bacon rashers; chopped |
| 125 |
g |
Mushrooms; sliced |
| 1 |
pk |
MAGGI Cheese Sauce Mix |
| 1 |
c |
Milk |
| 6 |
|
Eggs |
| 1 |
tb |
Chopped parsley |
|
|
Freshly ground black pepper |
| 2 |
tb |
Grated cheese; preferably parmesan |
|
|
(2 to 3) |
INSTRUCTIONS
Preheat the over to 190 C.
Heat the butter in a small saucepan. Add the onion and bacon. Cook
for 2 minutes.
Add the mushrooms and cook for a further 2 minutes. Stir occasionally.
Remove the onion mixture and set aside.
Combine the sauce mix and milk in the saucepan. Bring to the boil,
stirring constantly, then simmer for 2 minutes. Stir occasionally.
Cool the sauce a little.
Whisk the eggs in a bowl, add the sauce and whisk until the mixture is
smooth. Stir in the onion mixture, parsley and black pepper.
Place the mixture in a well greased 20 cm ovenproof dish. Sprinkle
with the grated cheese.
Cook in the preheated oven for 15-20 minutes or until the frittata is
golden brown and just set. Serve immediately.
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