All-Day Breakfast Frittata

An easy vegetable-packed frittata featuring bacon, mushrooms, spinach, and potatoes, finished under the grill until golden and set.

Healthy High Protein Breakfast Low Calorie Vegetable-Rich

Estimated Nutrition

Calories

290

kcal / serving

580 kcal total

Carbs

11g

per serving

22 g total

Fat

16g

per serving

32 g total

Protein

24g

per serving

48 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

medium, free-range, beaten

Meat

rashers

Back Bacon

all visible fat removed

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

unit

Spray Oil

for frying

Vegetables

125

Mushroom

thinly sliced

Spinach

100

Potato

boiled or leftover baked, cut into rough chunks

100

Cherry Tomato

halved

Method

Cool slightly before slicing into wedges and serving.

Steam the rinsed spinach in the pan for 2 minutes, then squeeze out all excess water using a sieve.

Clean the pan, spray with oil, and fry the potatoes and tomatoes for 5 minutes until colored.

Beat the eggs in a bowl and stir in the chopped bacon, spinach, and cooked mushrooms.

Preheat the grill to medium-high and cook the bacon until browned on both sides.

Add the browned potatoes and tomatoes to the egg mixture, then pour everything back into the pan.

Cook gently for 10 minutes until edges are set, then grill for 2 minutes to finish the top.

Spray a small non-stick frying pan with oil and fry the sliced mushrooms for 5 minutes until soft.