Prepare: 15 minutesNational Bread Week - Frittata portrait

Cook: 15 minutes

Serves 4

 

Ingredients 

1 tbsp oil

4 rashers smoked back bacon, diced

150g chestnut mushrooms, quartered

150g cherry tomatoes

100g baby spinach

5 medium eggs, beaten

2 tbsp milk

200g Irish Soda Bread

 

Instructions 

Heat the oil in a 23cm frying pan and fry the bacon and mushrooms for 3 minutes, add the tomatoes and spinach and cook for a further 2 minutes until spinach has just wilted.

Meanwhile, mix together the eggs, milk and seasoning in a large bowl, dip in the bread and leave to soak while the bacon mixture is cooking.

Pour the bread mixture into the pan and gently mix, then spread to the edge of the pan, cook on a gentle heat for 4-5 minutes until set on the bottom. Place the pan under a preheated grill for a further 3-4 minutes until golden and just set. Allow to cool slightly before removing from the pan.

 

Cooks tip

Great to use up leftover cooked sausages, just slice and add to the egg mixture. For a vegetarian version, replace the bacon with extra mushrooms and tomatoes.