Ingredients
- 1/2 cup diced thick cut bacon slices or pre cut pieces
- 250 grams white button mushrooms
- 1 small capsicum – green, yellow, orange or red, diced
- 1/2 leek, thinly sliced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 12 eggs, whisked
- 1/2 cup milk (skimmed or low fat)
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- spring onions for garnish
Instructions
1. Preheat your oven to moderate (approx 180C degrees)
2. Sauté diced bacon in olive oil in an oven proof skillet for 4 – 5 minutes
3. Add sliced mushrooms and cook for 4 minutes
4. Then add capsicum and leeks, and cook on moderate until soft
4. Add garlic, zucchini and salt and pepper (to taste).
5. Whisk eggs and milk and add to cooked ingredients
6. Place skillet on middle rack and bake for 20 minutes or until centre is set.
7. Garnish with spring onion and serve with lettuce, tomato, cucumber salad with balsamic and olive oil dressing.
Additional Information
Green capsicums are harvested first before they have a chance to turn yellow, orange, or red. The longer on the vines the sweeter the taste and red capsicums have almost 11 times more beta-carotene and 1.5 times more vitamin C than green.
There are a range of milks available.
- Regular or full fat milk has an average of 3.5% fat
- reduced-fat milks (e.g. lite white) have at least 25% less fat than regular milk and
- skim or ‘fat-free’ milk has the least amount of fat with no more than 0.15%.
The good news is that all types of milk, no matter the fat content, contain the same essential nutrients including calcium for bone health and protein for muscle growth and repair.
If you do not have an ovenproof pan then you can make the frittata in an ovenproof dish. Cook the vegetables on the oven top and then add to the egg mixture. Pour into a well greased baking dish and move to the oven.Refrigeration: Store the frittata in an airtight container for up to three days. Serve chilled, bring to room temperature or gently heat.