Breakfast

Breakfast Frittata

Six-egg baked frittata with bacon, mushrooms, spinach, and cheddar — slice into four wedges and refrigerate for easy grab-and-go breakfasts.

StandardGluten Free
65
kcal
6g
Protein
0g
Carbs
5g
Fat
£0.23
Per Serving
⏱ Prep: 10 min 🍳 Cook: 20 min 🍽 Serves 4
🛒 Ingredients
IngredientAmountCalories
Large Eggs (box of 10) 6 eggs 117.9 kcal
Bacon Medallions 4 medallions 48 kcal
Mushrooms 150g 5.6 kcal
Spinach (baby) 80g 4.6 kcal
Cheddar Cheese 60g 62.4 kcal
Olive Oil 1 tbsp 22.1 kcal
👨‍🍳 Method
  1. 1Preheat oven to 200°C.
  2. 2Dice bacon medallions. Slice mushrooms.
  3. 3Heat olive oil in an oven-safe frying pan. Fry bacon 3 minutes. Add mushrooms and cook 3 minutes more.
  4. 4Add spinach and stir until wilted, 1 minute.
  5. 5Whisk eggs, season generously, and pour over the pan contents.
  6. 6Scatter cheddar on top.
  7. 7Cook on hob 2 minutes until edges start to set, then transfer to oven.
  8. 8Bake 12-14 minutes until centre is set and top is golden.
  9. 9Cool slightly, slice into 4 wedges. Refrigerate up to 3 days.

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