Oven Baked Breakfast Frittata
Makes :Serves 4-6
INGREDIENTS
150 g Golden Cloud Krakley Wholewheat Flour
30 ml olive oil
5 spring onions, sliced
200 g mushrooms, sliced
200 g baby Rosa tomatoes
salt and freshly ground pepper to taste
6 eggs
500 ml milk
250 ml sour cream
30 ml lemon juice
200 g grated cheddar cheese
30 g grated Parmesan
10 g mustard powder
10 g chopped fresh herbs
To Serve:
250 ml sour cream
60 ml sweet chilli sauce
INSTRUCTION
1) Preheat oven to 160 ˚C.
2) Line a 24 cm square cake tin and grease lightly with butter.
3) Heat the oil in a heavy-based frying pan. Add the onions and mushrooms and sauté until onions are translucent.
4) Transfer to a bowl and add the tomatoes and the Golden Cloud Krakley Wholewheat Flour and mix through.
5) Beat eggs, milk, sour cream and lemon juice.
6) Add cheddar, Parmesan cheese, mustard powder, salt, pepper and herbs.
7) Pour over mushroom mixture.
8) Bake for 40 - 50 minutes or until set.
9) Allow to stand for 10 minutes before serving.
10) Cut into squares and serve with a dollop of sour cream and sweet chilli sauce.
