Mushroom fritatta with bacon


Mushrooms, bacon and cheese? What's not to like? This fritatta is the right choice for a Sunday brunch or an easy weekday dinner. 


  • 8 eggs
  • 300 g mushrooms
  • 100 g cheese
  • 50 g bacon
  • ½ bunch parsley

Lightly beat the eggs. Roughly chop all the mushrooms and parsley. Roll the bacon strips and slice them. Fry the bacon slices in a frying pan for 2 minutes, then pour beaten eggs over them. Add mushrooms and cheese and cook for 15 minutes on medium heat. Flip the frittata and cook for 4 more minutes on the other side. Garnish with chopped parsley.

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