Mushroom, Potato and Bacon Frittata


10 eggs
1 cup potatoes, cooked, cubed
1 red onion, finely sliced
½ bunch parsley, chopped
½ bunch chives, chopped
2 cloves garlic, chopped
¼ cup olive oil
3 cups assorted mushrooms, chopped
100 gms blue cheese
4 slices bacon, cubed
knob of butter
salt & pepper


Whisk together eggs, parsley and chives in a large mixing bowl. Set aside.
In a large oven proof frying pan over medium-high heat, add olive oil and potatoes. Fry for 1 – 2 minutes or until potatoes begin to crisp. Add garlic and onion and cook until translucent. Add bacon, fry for a further 1 – 2 minutes or until bacon begins to brown slightly. Remove from heat and add mixture to eggs.
On a medium to high heat, add a little more oil to the pan. Add mushrooms, butter and salt. Cook for 2 minutes or until mushrooms start to soften. Season to taste and remove from heat.
Pour in egg mixture to the pan. Crumble over blue cheese.
Bake in a preheated 180C oven for 10 minutes or until golden brown on top.