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Mushroom and Potato Frittata

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Tasty, warming and quick to prepare, this recipe includes seasonal, healthy mushrooms.

Ingredients

250g coarsely chopped Carisma potatoes
8 free-range eggs
6 rashers chopped, rindless middle bacon
1 red onion, half finely chopped and half thinly sliced
160ml milk
30g shredded cheddar
120g ricotta
Zest from 1 lemon
200g halved cup mushrooms
1/3 cup flat-leaf parsley

Instructions

  1. Cook potatoes until tender and whisk eggs and milk together in a medium bowl. Season.
  2. Preheat grill on high and heat a non-stick 21 cm ovenproof frying pan over a medium heat. Cook the chopped onion, mushroom and bacon for five minutes until the onion softens and bacon is browned.
  3. Add potato and cook while stirring for one minute. Add the egg mixture and reduce heat to low.
  4. Top mushroom mixture with ricotta and sprinkle with cheddar. Cook for seven minutes until egg is nearly set.
  5. Finish frittata under grill for three minutes until golden and set.
  6. Serve with sliced onion, parsley leaves and lemon zest.

Serves 4

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