Rd's Chard, Mushroom and Bacon Frittata Recipe

1. Cook the macaroni. When ready, drain, refresh with cold water and drain again. Pat dry with kitchen towel to remove any excess moisture.
   
   
2. Meanwhile heat 1 teaspoon of the olive oil in a medium sized frying pan. Cook the onion over low heat until golden — about 5-7 minutes. Add the diced pepper and mushrooms and continue to cook for another 5 minutes until tender. Add the butter to the fry pan and stir in the chard. Cook until the leaves have wilted.
   
   
3. Remove from the heat and transfer to a mixing bowl and allow to cool for about 5 minutes. Stir in the macaroni and beaten eggs, mixing well. Season to taste.
   
   
4. Add the remaining oil to the frying pan and put over moderate heat. Pour in the frittata mixture.
   
   
5. Lower the heat after a minute and cook for another 8 minutes.
   
   
6. The frittata is ready to go under the grill when there is no liquid egg running out when you tip the pan. It should be a little soft but still set in the centre.
   
   
7. Sprinkle the Parmesan over the top and place the pan under preheated grill and cook until golden.
   
   
8. Serve heated or allow to cool and place in the refrigerator for a great school lunch.
   
   

Legend

Fat
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Alcohol
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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar Very high in selenium High in vitamin A

Bad points High in saturated fat Very high in cholesterol High in sodium