RECIPE | Bacon & mushroom frittata

Similar to a crustless quiche, this Italian omelette can be served for breakfast, brunch or as a light meal along with a fresh salad

17 June 2018 - 00:00 By SA Mushroom Farmers' Association
Bacon and mushroom frittata.
Bacon and mushroom frittata.
Image: SA Mushroom Farmers' Association

Serves: 6


10ml (2 tsp) oil

15ml (1 tbsp) butter

250g button mushrooms, thickly sliced

5 spring onions, sliced

1 red pepper, deseeded and sliced

125g streaky bacon, grilled and diced

2 medium potatoes, cooked and sliced

100g gruyere cheese, grated

6-8 eggs

Salt and freshly ground black pepper

To serve:

Crispy bacon

Fried mushrooms

Rocket leaves


  1. Preheat the oven to 190ºC.
  2. Heat the oil and butter in a pan and fry the mushrooms for 2-3 minutes.
  3. Add the spring onions and red pepper and cook for 3-4 minutes.
  4. Remove from the heat and add the bacon, potatoes and cheese. Gently combine.
  5. Transfer the mixture to a well-greased pan or ovenproof round casserole.
  6. Whisk the eggs together and season well and pour the egg mixture over the mushroom mixture and bake in the oven for 25-30 minutes, or until the centre is just cooked.
  7. Allow to stand for 5 minutes before unmoulding or slicing from the pan.
  8. Serve warm or at room temperature, topped with extra crispy bacon, fried mushrooms and rocket leaves.