Name: MUSHROOM, ZUCCHINI AND BACON FAMILY FRITTATA
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Button Mushrooms, halved or larger Cup Mushrooms quartered; 2 Bacon rashers, rind removed, coarsely chopped; 20 g Butter; 1 cup Parsley leaves, coarsely chopped; 50 g Parmesan, finely grated; 8 Eggs, lightly beaten; 1 tbsp Olive oil; 2 Zucchini, coarsely grated or shredded; Salt and pepper, to season

MUSHROOM, ZUCCHINI AND BACON FAMILY FRITTATA

Yields4 Servings

Cook Time20 mins

250 g Button Mushrooms, halved or larger Cup Mushrooms quartered

2 Bacon rashers, rind removed, coarsely chopped

20 g Butter

1 cup Parsley leaves, coarsely chopped

50 g Parmesan, finely grated

8 Eggs, lightly beaten

1 tbsp Olive oil

2 Zucchini, coarsely grated or shredded

Salt and pepper, to season

1

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.

2

Meanwhile, stir most of the parsley and parmesan through the eggs, reserving some to serve. Season with salt and pepper.

3

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.

4

Meanwhile, preheat the grill to high. Grill the frittata for 5 minutes or until golden. Scatter with the remaining parsley and parmesan to serve.

Ingredients