Now normally I like my frittata hot but this is so good cold. Retro daddy says so and he’s a little bit critical of my food. It’s one of my ‘throw together with what I have in the fridge’ dishes but it really works. And it was soooo good to eat when we were delayed on our trip to Echuca. The kids had hot chips in the backseat as they weren’t interested in it but of course that just meant more for us.
best ever cold frittata
Quick and easy and great for nights when you need a quick healthy dinner on the table. Sometimes I just serve it with buttered bread for the little ones and they're happy as anything!
Recipe type: Dinners
What you'll need
- small red onion, diced
- 3-5 rashers of bacon, sliced
- 6-10 mushrooms, peeled and sliced
- 10 eggs
- 150mls cream
- handful fresh parsley
- ½ -1 cup grated cheese
Instructions
- Saute onion in some olive oil in a frypan then add bacon to the pan. Fry until just golden and add mushrooms and saute a little longer until mushrooms are soft.
- In a separate bowl whisk eggs and cream together, add in bacon and mushroom mixture, fresh herbs, season with pepper.
- Pour into lined square/rectangle tin and top with grated cheese. Bake about 25-30 minutes in 200 degree oven or until golden on top.
- Eat hot or even better eat cold. So good. As you can see I made this in a foil tray lined with baking paper so we could take it away with us the next day. Just refrigerate if you're going to eat later. I also added a few frozen vegetables to fill it out like broccoli, carrot, cauliflower and you can do the same!
Oooh that looks yummy! Thanks for following my blog too – v exciting to have some blog friends on the other side of the planet!
yum, I just blogged about my frittata too, how funny! must be something about the winter weather.
This looks great. Just spent a while catching up on posts- your little ones have grown up so much and so quickly!! I just can’t believe it! Looks like your enjoyed your trip- love the photos. m.
Thanks for the recipe. It’s great to have a good stand-by meal that can so double duty!
can I cook this the day before as we are having a christening and would like to do a couple of variations……if so whats best way to store?
oh yes it would be perfect! I do it day before, wrap it up in foil or on a plate with foil or plastic wrap and keep it in the fridge. Most important thing, refrigerate!!!! you could freshen it up with some herbs on top of it or around as a garnish!
Hey
LOVE this recipe and can’t wait to try it… Quick question? Could I sub coconut cream for the cream?