Baked Brunch Frittata

We love brunch in our house at the weekend.  Anything that has bacon tends to qualify so hello Eggs Benedict, Pancakes with Maple Syrup and Bacon, a dirty fry and this delicious object.  Omelette or Frittata?  Technically this is a frittata as it's baked in the oven and there's no watching of pans or flipping of eggs required. Either way, it's incredibly easy and a great Sunday brunch with very little fuss. Use whatever's lying around your fridge - change the cheese, add peppers (shudder), leftover cold potatoes, peas - anything goes here.  It's ready in 20 minutes and you'll look like a culinary genius.

Baked Brunch Frittata

100g Lardons
100g Mushrooms, thinly sliced
Bunch of Spring Onions, thinly sliced
6 eggs, beaten
Black Pepper
50g grated Mozzarella
10g Chives, snipped

Preheat your oven to 180c / Gas Mark 4.

Fry the lardons until they start to brown, then add the mushrooms and cook for 3-4 minutes.  Add the spring onions and mix through.

In a large bowl, beat the eggs and black pepper together.  Add the lardon mixture and sprinkle the cheese & chives on top.

Pour into a deep frying pan & spread out the filling evenly.  If the pan has a plastic handle, cover it with tinfoil before placing into the oven and baking for 10 minutes.

Be careful removing the pan from the oven - the handle is hot - and I don't know how many times I've forgotten!  Transfer to a chopping board and slice into wedges.

Eat with salad.  Or lovely fresh bread.