Frittata

When I have the time at home I will usually always have a cooked breakfast. The easiest thing to do is eggs and veges in the form of a Frittata. The beauty about this recipe is that you can adjust the ingredients to fit your taste and put just about anything in you like. My ones change all the time and I use what ever veges and leftovers from the night before that I have.

So use your imagination when putting together your Frittata. I will make one enough for 2-3 people and save some for later as a snack or heat some up in the microwave the next morning if I'm in a rush.

Here's the one I had for brekky a couple of days ago:

Ingredients:

6x Free Range Eggs
2x Spring Onions
1x small Onion
A few handfuls of chopped silver beet
6 Button Mushrooms
2x Tomatoes
2x Slices of free range Bacon
Knob of Butter
1 tsp dried Oregano
Some grated Cheese
Salt and Pepper

Sorry I don't have all the ingredients in the pic. I decided to throw the silver beet and onion in at the last minute. Still getting used to taking pics of my food!

Put a pan on a high heat and also turn on the grill in your oven.

Drop the knob of butter in and add the chopped onion. While that's frying off roughly chop up your spring onion, bacon, mushrooms, silver beet and tomatoes.

Add all your chopped ingredients to the pan and stir.

While the veges are frying, crack all the eggs into a bowl, add the oregano and whisk for about 20 seconds.

When the veges looked cooked, about 4 minutes, add the eggs to the pan and softly mix the eggs in with the veges. No need to keep stirring now, just let the egg cook from the bottom up.

After a couple of minutes grate some cheese on top.

Then put your pan under the grill until the cheese is golden brown.

Cut up into slices and season with salt and pepper and serve!