The best breakfast frittata you’ve ever tasted!

Posted on March 15th, 2019

Whip up this delicious bacon, mushroom, red pepper, cheese and potato frittata for your family this weekend.

The best breakfast frittata

Tired of serving oatmeal or bacon and eggs for breakfast? Spice things up a little this weekend with this yummy frittata recipe.

ALSO SEE: The best Sunday brunch recipes

*Serves 6


  • 10ml oil
  • 15ml butter
  • 250g button mushrooms, thickly sliced
  • 5 spring onions
  • 1 red pepper, deseeded and sliced
  • 125g streaky bacon, grilled and diced
  • 2 medium potatoes, cooked
  • 100g Gruyére cheese, grated
  • 6 to 8 eggs
  • Salt and milled black pepper

To Serve:

  • Crispy bacon
  • Fried mushrooms
  • Rocket salad


  1. Preheat the oven to 190° Heat the oil and butter in a pan and fry the mushrooms for 2 to 3 minutes.
  2. Add the spring onions and red pepper and cook for 3 to 4 minutes.
  3. Remove from the heat and add the bacon, potatoes and cheese. Gently combine.
  4. Transfer the mixture to a well-greased tin or ovenproof round casserole. Whisk the eggs together and season well with salt and pepper.
  5. Pour the egg mixture over the mushroom mixture and bake in the oven for 25 to 30 minutes, or until the centre is just cooked.
  6. Allow to stand for 5 minutes before unmoulding or slicing from the tin. Serve warm or at room temperature, topped with extra crispy bacon, fried mushrooms and a rocket salad if you are serving this for lunch.

*Recipe by South African Mushroom Farmers’ Association

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