Tomato & Parmesan Frittata
Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/4 cup milk
- 1 small red capsicum, diced
- 1 onion, finely chopped
- 3tablespoons parsley, chopped
- 100grams cherry tomatoes, halved
- 200grams button mushrooms, sliced
- 4 rasher thin bacon, sliced
- 100grams parmesan, grated
- 2tablespoons extra virgin olive oil
- 6 eggs
- 3tablespoons thyme, chopped
- 3tablespoons chives, chopped
Nutrition per serving
1760kJ / 422Cal
1760 Kilojoules or 422 Calories
20% of daily energy intake*
Protein
26.2grams
Fat
34.8grams
Carbs
8.6grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 190°C.
Step 2 of 5
Heat a 20cm (base measurement) frying pan over a medium heat. Cook bacon and mushrooms for 2 minutes and remove from the pan.
Step 3 of 5
Add olive oil and cook onion and capsicum until softened. Add tomato and cook for 5 minutes.
Step 4 of 5
Beat eggs, milk, cheese and herbs together in a large bowl. Pour over tomato mixture. Cook for 4-5 minutes until egg forms a cooked base. Scatter bacon and mushrooms over top and transfer to oven for 10-15 minutes or until set.
Step 5 of 5
Cut into wedges to serve.
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