BREAKFAST BAKED FRITTATA
- Round Cut bacon, diced (as much or as little as you desire, generally I use about 8 slices)
- 7 Extra Large Eggs
- 150mls of Full Cream Milk
- 10 to 20 Cherry tomatoes (cut in half and the seeds squished out – so not to wet in the frittata)
- 1 Red Capsicum diced
- Some small heads of broccoli
- 3 or 4 chopped up mushrooms
- Danish Feta Cheese
- 2 cloves of Garlic
- 1 handful of finely chopped Shallots
Preheat your oven to 180 degreed celsius.
In a saucepan, gently brown your diced bacon, diced capsicum, chopped mushroom, cherry tomatoes, small broccoli heads, diced or minced garlic and finely chopped shallots.
Once nicely browned, spread the mixture out into a flat oven proof tray (like a lasagna tray).
Once spread out evenly, cut up some chunks of feta and place evenly around the mixture so the cheesy bits are evenly spread out.
Next, crack your 7 eggs into a bowl and add the 150ml of milk. Beat with a fork until combined. Pour this mixture over your vegetable bacon and cheese spread out in the dish and then pop into the preheated oven for about half an hour or until you can put a knife into the centre of the frittata and it comes out clean and not runny.
Once ready remove from oven, cut into slices and serve alone or with bread or a little salad of spinach etc.
*Variations can be made to this recipe as like all recipes. I often add olives or peas. You can make this a lunch or dinner frittata and add potato, pumpkin, cooked chicken, salmon etc, anything you want really!!!
(If this is the only way you can your kiddies to eat some vegetables just make sure to dice them nice and fine so they are sort of hard to distinguish!)