Baked Breakfast Walnut Frittata
Calories 345kcal
Ingredients
- 1 tbsp vegetable oil
- 75 g smoked back bacon, trimmed and diced
- 30 g Portabello mushrooms, thickly sliced
- 1 clove garlic, crushed
- 200 g cherry tomatoes, halved
- 75 g California Walnuts, roughly chopped
- 6 medium eggs, beaten
- 50 g reduced fat mature Cheddar cheese, grated
- 1 tbsp chopped flat leaf parsley
Instructions
- Preheat the oven to 180oC, gas mark 4. Grease and line a 22cm square tin with baking parchment.
- Heat the oil in a large frying pan and fry the smoked back bacon, mushrooms and garlic for 4-5 minutes until softened and golden. Add the tomatoes and 50g Walnuts and cook for 1-2 minutes more. Season.
- Transfer to the prepared tin and stir in the eggs. Sprinkle with cheese, remaining 25g Walnuts and the parsley. Bake for 15-20 minutes until golden and set.
- Allow to cool slightly before cutting into 4 squares.
Notes
Cooks tip
Serve 2 portions straight away and serve the other 2 the next day, sliced in toasted ciabatta or French bread, great as a weekend brunch or light lunch. Or cut the remaining squares into smaller pieces for a pack lunch the next day.
Salt: 1.0g
Nutrition
Serving: 236g | Calories: 345kcal | Carbohydrates: 2.8g | Protein: 22g | Fat: 27g | Saturated Fat: 5.7g | Fibre: 2.1g | Sugar: 2.4g