Zucchini frittata with grilled mushrooms and bacon

Recipe by Smeg Chef Elke Travers

Serves 6

An easy to cook breakfast with the fan forced and grill function – heat from the rear and grill with the fan –for perfectly grilled mushrooms and bacon cooked on the top shelf and frittata cooked in the middle of the oven.

6 eggs

100ml cream

100g parmesan, finely grated

2 tablespoons olive oil

2 cloves garlic, finely chopped

1 zucchini, grated

1 small bunch basil, leaves removed and roughly chopped

6 portobello mushrooms

6 rashers bacon

Set oven to fan forced grill and pre-heat to 220⁰C.

Place eggs, cream and parmesan in a Smeg hand blender jug and blend with flowblend until smooth.

Heat 1 tablespoon olive oil in a medium ovenproof frying pan over medium heat.  Add garlic, zucchini and basil and cook for two minutes until tender. Cool, pour over egg mixture, mix gently and place in the middle of the oven.

Place mushrooms and bacon on a baking tray, drizzle with remaining olive oil, season with salt and pepper and place on the top shelf of the oven.

Bake frittata with mushrooms and bacon for 10 minutes. Serve the frittata in wedges with grilled mushrooms and bacon.

Recipe created with the Smeg Classic Compact Speed Oven.