print Bacon and Mushroom Frittata
There will be a race to the table when the mouth-watering sizzle of Springer's back bacon and the aroma of roasted onions, potatoes and rosemary fills your home.
Makes 8 servings.
|1 lb||mini potatoes, quartered||454g|
|1/2||red onion, sliced|
|2 tbsp||olive oil||25 mL|
|1/2 tsp||each, salt and fresh cracked pepper||2 mL|
|1 tsp||dried rosemary||5 mL|
|2 cups||cremini mushrooms, quartered||500 mL|
|2 cups||chopped Springer's back bacon||500 mL|
|1/2 cup||milk||125 mL|
|1 cup||shredded old cheddar||250 mL|
|1/4 cup||fresh chopped parsley||50 mL|
Preheat oven to 425°F (225°C).
In large ovenproof skillet, toss potatoes and onions with olive oil, salt, pepper and rosemary. Transfer to skillet and roast in oven, stirring occasionally, until potatoes are golden and tender, about 15 minutes.
Transfer skillet to stovetop, over medium high heat and add mushrooms and bacon, stirring often until mushrooms are golden and bacon is cooked through, about 2 minutes.
In bowl, whisk eggs and milk until well blended. Pour over bacon mixture in skillet. Move mixture around with spatula and when eggs are almost completely set, sprinkle with cheese and return pan to oven. Bake until egg is puffed and cheese is melted and bubbling, about 10 minutes.
Let sit for 5 minutes. Sprinkle with parsley and slice into wedges.
PER SERVING: about 230 cal, 16g pro, 11g total fat (3.5g sat fat), 14g carb, 2g fibre, 330mg chol, 410mg sodium. %RDI: iron 10%, calcium 10%, vit A 15%, vit C 25%