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Frittata Tray Bake

Ingredients


1 tbsp olive oil
200g Swiss brown mushrooms, quartered
150g mixed mushrooms, large ones sliced
2 garlic cloves, crushed
8 eggs
3/4 cup milk
3/4 cup finely grated parmesan
2 x 130g pkt truss tomatoes, cut from the vine
280g jar artichoke hearts in brine, drained, halved lengthways
100g prosciutto slices
baby rocket, to serve
1/3 cup small fresh basil leaves

Cooking Instructions

1. Preheat oven to 200C/180C fan forced. Grease a 5cm-deep, 20 x 26cm baking dish. Line a baking tray with foil.

2. Heat oil in a large frying pan over medium- high heat. Cook the mushroom, stirring, for 5 minutes or until browned and tender. Add the garlic. Cook, stirring, for 1 minute.

3. Meanwhile, whisk together eggs and milk in a large jug. Stir in half the parmesan. Season with pepper. Pour over base of prepared dish. Arrange tomatoes, artichoke and mushroom on top. Bake for 25 minutes or until golden and just set. When frittata has 10 minutes left of cooking, place prosciutto in a single layer on prepared tray. Bake for 10 minutes or until golden and crisp. Break into shards.

4. Place rocket and remaining parmesan in a bowl and toss. Sprinkle the frittata with basil and prosciutto shards, and serve with the rocket parmesan salad.

Frittata Tray Bake

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Total Time: 45 Minutes

Servings: 4

Meal Type

Nutrition Facts

Carbohydrates: 5.7g | Total Fat: 24.6g | Saturated Fat: 8.6g | Fiber: 6.4g | Protein: 31.7g

Applied Diet Types

  • Clean Eating

Ingredients


1 tbsp olive oil
200g Swiss brown mushrooms, quartered
150g mixed mushrooms, large ones sliced
2 garlic cloves, crushed
8 eggs
3/4 cup milk
3/4 cup finely grated parmesan
2 x 130g pkt truss tomatoes, cut from the vine
280g jar artichoke hearts in brine, drained, halved lengthways
100g prosciutto slices
baby rocket, to serve
1/3 cup small fresh basil leaves

Cooking Instructions

1. Preheat oven to 200C/180C fan forced. Grease a 5cm-deep, 20 x 26cm baking dish. Line a baking tray with foil.

2. Heat oil in a large frying pan over medium- high heat. Cook the mushroom, stirring, for 5 minutes or until browned and tender. Add the garlic. Cook, stirring, for 1 minute.

3. Meanwhile, whisk together eggs and milk in a large jug. Stir in half the parmesan. Season with pepper. Pour over base of prepared dish. Arrange tomatoes, artichoke and mushroom on top. Bake for 25 minutes or until golden and just set. When frittata has 10 minutes left of cooking, place prosciutto in a single layer on prepared tray. Bake for 10 minutes or until golden and crisp. Break into shards.

4. Place rocket and remaining parmesan in a bowl and toss. Sprinkle the frittata with basil and prosciutto shards, and serve with the rocket parmesan salad.
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