National Bread Week: Full Fish Frittata
National Bread Week is a week to celebrate Irish bread. It aims to encourage consumers to love bread; its heritage and versatility.
To help mark it, we're running a series of video recipes. Here is Full Fish Frittata:
Prepare: 15 minutes
Cook: 15 minutes
1 tbsp oil
4 rashers smoked back bacon, diced
150g chestnut mushrooms, quartered
150g cherry tomatoes
100g baby spinach
5 medium eggs, beaten
2 tbsp milk
200g Irish Soda Bread
Heat the oil in a 23cm frying pan and fry the bacon and mushrooms for 3 minutes, add the tomatoes and spinach and cook for a further 2 minutes until spinach has just wilted.
Meanwhile, mix together the eggs, milk and seasoning in a large bowl, dip in the bread and leave to soak while the bacon mixture is cooking.
Pour the bread mixture into the pan and gently mix, then spread to the edge of the pan, cook on a gentle heat for 4-5 minutes until set on the bottom. Place the pan under a preheated grill for a further 3-4 minutes until golden and just set. Allow to cool slightly before removing from the pan.
Great to use up leftover cooked sausages, just slice and add to the egg mixture. For a vegetarian version, replace the bacon with extra mushrooms and tomatoes.