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Monday 20 November 2023

All-day breakfast (lunch or supper) frittata !

Hello and my good wishes for a happy Monday.
Where did the weekend go? It just flew by!

Today I am sharing an all-day breakfast frittata recipe,
 which really can be enjoyed for lunch, tea, dinner or even supper 😋 

Here are the ingredients:-
Serves Two
2 rashers back bacon, all visible fat removed
spray oil, for frying
125g/4½oz mushrooms, thinly sliced
75g/2½oz spinach
100g/3½oz boiled potatoes (or leftover baked potatoes) cut into rough chunks
100g/3½oz cherry tomatoes, halved
4 medium free-range eggs, beaten
salt and freshly ground black pepper

This is what you do:-
1. Preheat the grill to medium-high. Grill the bacon until it is browned on both sides. Remove from the grill and set aside.
2. Spray a small non-stick frying pan with spray oil and place on a medium-high heat. When the pan is hot, fry the mushrooms for 5 minutes, stirring frequently, until they are browned and softened. Set aside.
3. Rinse the spinach under cold water and drain it in a sieve. Add it to the frying pan and cook for 1-2 minutes, stirring all the time, so that the leaves steam in the residual water. When the spinach is cooked, but still bright green, transfer back to the sieve and press with the back of a spoon to squeeze any remaining water from the leaves. Set aside.
4. Wipe the frying pan clean, spray with oil and return to a medium heat. Fry the potatoes and tomatoes without stirring too much, so that the vegetables take on some colour but don’t fall apart – about 5 minutes.
5. Meanwhile, beat the eggs in a fairly large bowl. Chop the cooked bacon and the spinach. Add to the eggs along with the cooked mushrooms. Season the eggs with salt and freshly ground black pepper.
6. When the tomatoes and potatoes are golden-brown in places, spoon them into the eggs with the other vegetables. Give the egg mixture a brief stir, then pour it back into the frying pan and place it back over the heat. Cook gently over a medium heat for 10 minutes, until the egg looks set around the edges (it may be a little runny on the top).
7. Place the pan under the grill for 2 minutes to finish cooking the frittata on top. Turn out the frittata onto a plate and let it cool slightly before cutting into wedges. 8. Serve with a crunchy salad for maximum veggies.

Each serving provides:-
24g protein, 11g carbohydrate (of which 3g sugars), 16g fat (of which 5g saturates), 3g fibre, 1.4g salt.
From original idea here

A few more frittata recipe suggestions
Frittata with Fresh Spinach, Bacon or Chorizo - see here
Chipotle and kale frittata - see here
Pea, mint and cheddar frittata - see here

~ enjoy the week ahead ~

Dear reader, you will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan


Tom said...

...this would work for any meal.

Elephant's Child said...

Frittata is one of my regular go to meals. Leftover frittata is good too.

J.P. Alexander said...

Gracias por la receta . siempre es una genial opción. Te mando un beso.

Christine said...


Kay said...

Gosh! I can't remember if I've ever had a frittata, but that does look really yummy. Right now, I'm starting to think about fruitcake which we give away for the holidays.

Rustic Pumpkin said...

I do enjoy frittata, especially with a good homemade salsa or tomato sauce.

dellgirl said...

This looks and sounds so delicious, thank you for sharing this recipe. Wishing you all the best, have a wonderful week and a Happy Thanksgiving!

Margaret D said...

This looks tasty and nice Jan.

Donna said...

We love a good frittata! This looks good!

roentare said...

Frittata looks really good

eileeninmd said...

The frittata looks and sounds delicious.
Thanks for sharing!
Have a great day and happy week ahead.

Divers and Sundry said...

I don't even know what "back bacon" is, and if I removed visible fat from the regular bacon I use there'd be nothing left lol It looks delicious, though!

Conniecrafter said...

We do like to eat breakfast items for supper a lot

Debbie said...

i adore any kind of frittata and this one looks and sounds really good...delicious!! pretty fall flowers!!

Bill said...

Sounds and looks good.

Salty Pumpkin Studio said...

Looks delicious!

Valerie-Jael said...

This sounds wonderful! Have a great week, hugs!

happyone said...

Yummy, looks delicious.

Carla from The River said...

Yum, thank you for sharing.

Mary Kirkland said...

I love a good fritatta.


The Fritatta Looks so good.
You can check out my new post.
Thank you

gluten Free A_Z Blog said...

It not only sounds delicious, it looks really pretty too. Such an appealing healthy meal.

Jeanie said...

I just love egg dishes for dinner!

Lorrie said...

Frittata is such a versatile dish - good at any time!

bread&salt said...

Looks really very different and delicious. Thanks for sharing. Greetings.

Marco Luijken said...

Hey Jan,
A lovely meal. That looks so delicious.

Many greetings,

DVArtist said...

Oh this looks like and excellent recipe. I will have to try it. Thank you.

Jeff said...

This looks good!

DMS said...

This looks so tasty. I will have to try this. Thanks for sharing. :)

Snowbird said...

What a colourful dish!xxx

Teresa said...

Gracias por la receta. Besos.