Smoky Mushroom Frittata

Indulge in a smoky mushroom frittata, where earthy mushrooms and crispy bacon meet fluffy eggs and melted cheddar. This hearty dish is perfect for a cozy brunch or a satisfying weeknight dinner.

• 4 rasher of smoked streaky bacon
• 400 g mixed mushrooms
• 8 large eggs
• 80 g Cheddar cheese
• 50 g rocket

Method

1. 1

   Preheat the oven to 200°C/400°F/gas 6.

2. 2

   Slice the bacon and fry in 1 teaspoon of olive oil in a 26cm non-stick ovenproof frying pan on a medium heat for 2 minutes.

3. 3

   Add the mushrooms, tearing up any larger ones. Season with sea salt and black pepper, then fry for 5 minutes, or until golden, tossing regularly.

4. 4

   Lightly beat the eggs, then pour into the pan and bomb over nuggets of cheese.

5. 5

   Transfer to the oven for 10 minutes, or until nicely set. Loosen the edges with a spatula, then slide on to a board.

6. 6

   Dress the rocket in a little extra virgin olive oil and red wine vinegar, and sprinkle on top.