Have a good rummage around your fridge and store cupboard and I am sure you will find plenty of ingredients to fill a frittata. A couple of stray mushrooms – perfect; a lonely wilting pepper – divine; a hardening chunk of cheese – reincarnate it with a grater to sprinkle over the frittata. This is a great way to use leftover cooked potatoes to very quickly rustle up a nutritious meal. I am suggesting adding rashers and mushrooms here, but you could substitute cooked ham for the rashers and maybe sliced red pepper instead of mushrooms. Traditionally frittatas are cooked first on the hob and then under the grill, whereas here I bung everything into a baking dish and cook it in the oven.

Butter to grease dish

8 rashers of bacon

10 button mushrooms

2 tbsp olive oil

8 eggs

50g sour cream

Ground salt (or flakes) and ground black pepper

4 leftover cooked potatoes

2 spring onions

Fresh parsley or chives to garnish

Preheat the oven to 180oC/Gas Mark 6.

Lightly grease an ovenproof casserole or baking dish with a little butter.

Chop the rashers into bite-size pieces.

Wash and slice the mushrooms.

Heat the olive oil in a frying pan and fry the bacon and mushrooms for 4 minutes.

Whisk the eggs in a bowl, then whisk in the sour cream and season with salt and pepper.

Chop up the cooked potatoes into bitesize chunks and slice the spring onions, add them to the bacon and mushrooms, and cook for 2 minutes.

Tip the contents of the pan into the casserole or baking dish and pour over the egg mixture.

Bake for 15 minutes until the egg has risen slightly and set.

Serve hot with a garnish of chopped fresh chives or parsley and a side of dressed salad leaves.


Main ingredients
Eggs, Pork, Vegetables

Recipe Type
Dinner, Budget, Easy, Family Dinners, Kids Food, Quick Meals, One Pot

Level of Difficulty

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