| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sainsbury1, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/2 |
lb |
Middle; back or streaky |
|
|
; bacon, chopped |
| 4 |
oz |
Button mushrooms; sliced |
| 4 |
|
Spring onions; finely chopped |
| 6 |
|
Eggs |
| 2 |
tb |
Freshly chopped parsley |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1. Heat the oil in a frying pan and cook the bacon for 5-6 minutes,
stirring occasionally, until golden.
2. Add the mushrooms and onion and cook for a further 2-3 minutes.
3. Crack the eggs into a jug and beat together with the parsley and
seasoning.
4. Pour the egg mixture into the pan and cook over a medium heat for
5-6 minutes until the underside is golden.
5. Place the pan under a hot grill for a further 3-4 minutes until the
frittata has set and the top is golden.
6. Turn out onto a warmed plate and serve immediately with a green
salad. Converted by MC_Buster.
NOTES : A quick and simple lunch time dish. Also good for picnics &
packed lunches.
Converted by MM_Buster v2.0l.
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