Breakfast mashups: Frittata

Taking a collection of ingredients from the fridge and pantry and turning them into tasty breakfasts for the variety of people we need to feed come weekend mornings leads us to some interesting mashups.

This frittata took eggs from our chickens, milk, oregano and rosemary from the herb garden, rehydrated dried mushrooms and herby soft-cheese. A serving of middle rasher bacon on the side finishes the picture. The first step was to rehydrate the dried mushrooms in a mug with hot water. The liquor was then reserved to add to the mixture.

I then fried the bacon, and put it aside, the rich grease adding to the strong flavour of the mushrooms and herbs which I sauteed in it. I then put them all aside and built this up from the egg and milk base, and fried it in that same pan. When mostly cooked, I returned the mushroom and herb mix to the top, and spooned the soft cheese onto top, and placed the lot under the grill to cook from the top. This is when I applied the reserved mushroom liquor as a sauce.

Served on some lightly toasted buttered bread, we had a very civilized, 20 minute breakfast.