Oven-baked vegetable and bacon frittata

Name: Oven-baked vegetable and bacon frittata
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 18.20 gm olive oil; 200g button mushrooms, sliced; 1 red onion, cut into thin wedges; 1 green capsicum, deseeded, chopped; 125g 97% fat-free bacon, chopped; 4 green onions, thinly sliced; 8 eggs, at room temperature; 128.75 gm low-fat milk; 125.00 ml grated low-fat tasty cheese

4.9

(34)

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Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 65 minutes

Servings: 6

Author : Alison Roberts

family friendly milk cheese

Ingredients

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18.20 gm olive oil200 grams button mushrooms, sliced1 red onion, cut into thin wedges1 green capsicum, deseeded, chopped125 grams 97% fat-free bacon, chopped4 green onions, thinly sliced8 eggs, at room temperature128.75 gm low-fat milk125.00 ml grated low-fat tasty cheese

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Instructions

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Step 1

Preheat oven to 180°C. Grease and line base and sides of a 4cm deep, 16cm x 26cm (base) slab pan.

Step 2

Heat oil in a large, non-stick frying pan over medium-high heat. Add mushrooms, onion, capsicum and bacon. Cook, stirring often, for 5 to 6 minutes or until vegetables are just tender. Add green onion. Cook for 1 minute. Spread over base of pan.

Step 3

Using a fork, whisk eggs, milk and salt and pepper in a bowl. Stir in cheese. Pour over vegetables, shaking pan to allow egg mixture to run to base of pan. Bake for 25 to 30 minutes or until set. Stand in pan for 20 minutes. Cut into pieces. Serve warm or at room temperature with salad, if desired.