Bacon, spinach and tomato frittata

• Ingredients
• Specials

• 20g butter
• 1 brown onion, sliced
• 3 short-cut bacon rashers, chopped
• 200g cup mushrooms, sliced
• 80g baby spinach
• 1/4 cup chopped basil
• 250g cherry tomatoes, halved
• 8 eggs
• 1/2 cup finely grated parmesan
• Step 1
  Preheat grill on high. Melt butter in a 20cm (base) heavy-based flameproof frying pan over medium heat.
• Step 2
  Cook sliced brown onion and chopped shortcut bacon rashers for 5 minutes or until browned. Add sliced cup mushrooms. Cook, stirring, for 5 minutes or until softened.
• Step 3
  Add baby spinach, chopped basil and halved cherry tomatoes. Reduce heat to low.
• Step 4
  Whisk 8 eggs and finely grated parmesan together. Season. Pour over vegetable mixture in pan. Lift and tilt pan to spread egg mixture evenly. Cook for 8 to 10 minutes or until frittata is almost set.
• Step 5
  Place pan under grill. Grill for 5 minutes or until just set and light golden. Stand for 2 minutes before sliding onto a plate. Cut into wedges. Cool. Refrigerate for up to 2 days.