Similar to a Spanish tortilla or a hefty omelette, a frittata is an egg-based Italian breakfast dish. Jamie Oliver’s frittata recipe is packed with colourful veggies.
- 250g chestnut mushrooms
- 4 ripe mixed-colour medium-sized tomatoes
- 2 slices wholemeal bread
- 200g potatoes
- 2 rashers smoked streaky bacon
- 2 sprigs fresh rosemary
- 2 tsp olive oil
- 80g baby spinach
- 6 large eggs
- 10g Parmesan cheese, grated
- Preheat the grill to high.
- Wipe the mushrooms clean and halve the tomatoes. Arrange the mushrooms and tomatoes cut side up on a baking tray and grill for 6–8 minutes, or until golden.
- Toast the bread alongside until golden.
- Coarsely grate the potatoes and sprinkle with a pinch of sea salt. Finely chop the bacon and pick the rosemary leaves.
- Place a large non-stick ovenproof frying pan on medium heat with the oil. Fry the bacon with the rosemary leaves for 2 minutes, or until crisp.
- Squeeze any excess liquid out of the grated potato, stir into the pan and cook for 5 minutes, or until browned.
- Pile the spinach into the pan and tear the toast into chunks, then add the mushrooms and tomatoes. Mix all together until the spinach has wilted.
- In a large bowl, beat the eggs with the Parmesan and a pinch of black pepper. Once the spinach has completely wilted, pour the contents of the pan into the bowl of eggs and fold gently together.
- Pour the egg mixture back into the pan and transfer it to the grill for 5 minutes, or until it’s cooked to your liking. Slide onto a board, cut into wedges and serve.
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