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Ingredients

250g Carisma potatoes, coarsely chopped
1 red onion
8 Coles Australian Free Range Eggs
2/3 cup (160ml) milk
6 rashers (200g) Coles Rindless Middle Bacon, chopped
200g cup mushrooms, halved
1/2 cup (120g) ricotta
1/4 cup (30g) shredded tasty cheddar
1 lemon, zested
1/3 cup flat-leaf parsley leaves

Method

Step 1 Boil, steam or microwave the potatoes until tender.
Step 2 Meanwhile, halve the onion. Finely chop half the onion. Thinly slice the remaining onion.
Step 3 Whisk the eggs and milk in a medium bowl. Season.
Step 4 Preheat grill on high. Heat a non-stick 21cm (base measurement) ovenproof frying pan over medium heat. Cook the bacon, chopped onion and mushroom, stirring, for 5 mins or until bacon is browned and onion softens. Add the potato and cook, stirring, for 1 min. Add the egg mixture. Reduce heat to low. Top mushroom mixture with dollops of ricotta and sprinkle with cheddar. Cook for 7 mins or until egg is almost set.
Step 5 Cook frittata under grill for 3 mins or until golden and set.
Step 6 Serve frittata topped with sliced onion, lemon zest and parsley leaves.

Potato and mushroom frittata

How to make Potato and mushroom frittata

Ingredients

Method