Thursday, 28 April 2016

Breakfast frittata




Breakfast frittata

Serves: 4

Ingredients

20g butter
1 tsp crushed garlic
2 onions, thinly sliced
6 slices pancetta
1 cup diced button mushrooms
1 can All Gold Italian Style Diced Tomatoes
8 eggs
1/2 cup finely grated parmesan cheese
Fresh basil leaves (for garnish)

Preparation method

Melt butter in a heavy-based, ovenproof non-stick frying pan over low heat. Add onion and crushed garlic. Cook, stirring occasionally, for 5 minutes or until the onion begins to brown. Meanwhile, preheat the oven grill to 180°C. Place pancetta on a baking tray lined with foil. Grill for 1 to 2 minutes each side or until crisp. Drain on a plate lined with a paper towel. Break into small pieces and set aside.

Whisk eggs and cheese together in a jug. Season with salt and pepper and set aside. Increase pan heat to medium-high. Add mushrooms to onion and garlic and cook while stirring for 2 to 3 minutes. Add All Gold Italian Style Diced Tomatoes and stir. Pour the egg mixture into the pan. Lift and tilt the pan to distribute the egg mixture evenly. Reduce the heat to low. Cook for 7 to 8 minutes or until frittata is almost set (its surface should still be slightly runny).

Place the pan under the grill. Grill frittata for 5 minutes or until just set and light golden. Set aside for 2 minutes. Loosen with a spatula. Slide onto a plate. Cut into wedges. Serve.

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