Frittata with pancetta, mushrooms and green pepper - Farrington Oils
This frittata is delicious hot or cold and the recipe can be adapted to what ever you've got leftover in your fridge. The perfect filling lunch recipe!
Ingredients
- 2 tablespoons Mellow Yellow Rapeseed Oil
- 1 onion, finely chopped
- 75g to 100g Pancetta, diced
- 115g (4oz) mushrooms, sliced
- 1 green Pepper, diced
- 230g (8oz) New Potatoes, cooked and cubed
- 6 eggs
- 100g (3oz) cheese, grated – we use Gruyere but mature cheddar is also good
- Salt and freshly ground black pepper
- Parsley to serve (optional)
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