Breakfast frittata
This protein-packed frittata is loaded with crispy bacon, sautéed vegetables, and fluffy eggs - perfect for a satisfying lunch or light dinner. Finished under the grill for a golden top.
Updated : 07 July, 2025
Easy
About 20 min.
Ingredients
2 piece
Bacon
as needed
Vegetable oil
125 grams
Mushroom
75 grams
Spinach
100 grams
Potato
100 grams
Cherry tomatoes
4
Eggs
to taste
Salt
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use boiled potatoes for this dish, slice them thinly. Cut cherry tomatoes in half.
Step 2
Preheat the grill to medium-high. Grill the bacon until browned and crisp on both sides, then remove and set aside.
Step 3
Lightly spray a small non-stick frying pan with oil and heat over medium-high. Once hot, add the thinly sliced mushrooms and fry for 5 minutes, stirring often, until golden and softened. Set aside.
Step 4
Rinse the spinach under cold water and place it in the same pan. Cook for 1-2 minutes, stirring constantly, allowing the residual water to steam the leaves. Once wilted but still bright green, transfer to a sieve and press with the back of a spoon to remove excess moisture. Set aside.
Step 5
Wipe the pan clean, spray with more oil, and return to a medium heat. Add the potatoes and tomatoes and cook for about 5 minutes, turning occasionally so they gain colour but stay intact.
Step 6
In the meantime, beat the eggs in a large bowl. Chop the cooked bacon and spinach, then add them to the eggs along with the sautéed mushrooms. Season with salt and freshly ground black pepper.
Step 7
Once the potatoes and tomatoes are golden in places, gently fold them into the egg mixture. Pour the entire mixture back into the frying pan and cook over medium heat for 10 minutes, or until the edges are set and the top is still slightly runny.
Step 8
Finish the frittata by placing the pan under the grill for 2 minutes, allowing the top to set and lightly brown. Turn the frittata out onto a plate, let it cool slightly, then cut into wedges. Serve warm with a crisp, fresh salad.