Never tried adding artichoke to something else than salads. And never tried to bake an omelette aka ‘fritatta’. But what do you know, these two things combine pretty well as a lovely and puffy breakfast idea. Check it out!
Artichoke, mushrooms and bacon frittata
Servings: 4
Calories: 300kcal
Ingredients
- 6 eggs
- 200 g lean bacon as lean as possible
- 100 g canned artichoke in oil fully drained
- 200 g brown portobella mushrooms
- 50 g white cheese
- 10 g low fat butter 40% fat
- 1 handful fresh rucola
- salt and pepper to taste
Instructions
- Cut all white fat from the bacon and discard it, then cut the lean part in small cubes.
- Cut the artichoke hearts in quarters, then dry with kitchen paper towels.
- Set the oven to preheat at 180°C.
- Roast the bacon in a large pan on the stove, then drain the bacon from the grease and dry it with kitchen paper towel so that you minimize the amount of fat that's going in the frittata.
- Wash the mushrooms thoroughly, dry them with kitchen paper towels, cut them into slices, season with salt and pepper, then roast them in the pan until cooked through.
- Beat up all eggs with a dash of salt and pepper in a bowl.
- Add baking paper on the bottom of a small oven tray, then use the butter to grease the walls.
- Add the bacon to the tray (leave a small part aside), the beaten eggs, then lay the cheese in chunks, the artichoke and the mushrooms on the eggs mixture. Add the remaining bacon on top at the end.
- Cook in the oven for 25 minutes at 180°C.
- Remove the tray from the oven, leave to cool for a couple of minutes, then add fresh rucola on top and serve.
