Bacon and mushroom frittata

18th July 2016 - Recipes

Quick recipe finder Bacon and mushroom frittata

Frittata is great for a quick brunch. This dish with bacon, mushroom and chives is filled with protein for the perfect start to your day.

With a GI of 54 this meal is high protein, low GI and provides 354 kcal per portion.



  1. Preheat the oven to 180C/160C Fan/Gas 4.

  2. Put the mushrooms on a foil-lined baking sheet and scatter over the garlic. Spray with a little oil and season with salt and freshly ground black pepper. Bake in the oven for 18-20 minutes or until softened. Leave until cool enough to handle.

  3. Meanwhile, preheat the grill to medium-hot. Lay the bacon rashers on a foil-lined grill pan and cook for 5-6 minutes, or until slightly crispy. Cool slightly, then slice thickly. Leave the grill on for the frittata.

  4. Put the eggs, chives and mustard in a bowl, beat together lightly and season with freshly ground black pepper.

  5. Heat a large, nonstick frying pan with an ovenproof handle over a medium heat. Add the butter, when the butter is foaming pour in the egg mixture and cook for 1-2 minutes, then add the bacon and whole mushrooms, stalk side up. Cook for a further 2-3 minutes or until almost set. Place the pan under the grill and cook the frittata for 2-3 minutes, or until set. Allow to cool slightly.

  6. Toast the bread and arrange on serving plates. Cut the frittata into wedges and serve on the toasted sourdough. Garnish with chives and serve.

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