Ingredient:
60 g (2 oz) thick-cut smoked bacon rashers, rinds removed, diced
250 g (8 oz) chestnut mushrooms, quartered
125 g (4 oz) spinach leaves, coarsely chopped
3 tbsp olive oil
6 eggs
Salt and black pepper
2 tbsp grated Parmesan cheese
Method:
Heat the oil in a large frying pan, add the bacon and mushrooms and cook over a high heat, stirring, for about 7 minutes or until the bacon is crisp.
Add the spinach and turn it in the oil for 1-2 minutes.
Do not allow the spinach to wilt. Lower the heat.
Break the eggs into a bowl season with salt and pepper, and beat with a fork.
Pour the eggs over the mushrooms and spinach and cook over a medium heat for 10 minutes. As the eggs set, lift the frittata with a spatula and tilt the pan so the uncooked egg runs underneath.
When the eggs are set, sprinkle with grated Parmesan, and place the pan under a hot grill, 10 cm (4 in) from the heat, for 1-2 minutes or until the top is golden brown and firm when pressed. Serve at once.
