Créé avec l’IA
Irish Breakfast Frittata
25 min Moyen
Ingrédients
4 Portions
- Eggs6 pieces
- Milk1/4 cup
- Diced potatoes1 cup
- Irish sausages4 pieces
- Back bacon rashers4 pieces
- Sliced mushrooms1 cup
- Diced onion1/2 cup
- Grated Irish cheddar cheese1/2 cup
- Saltto taste
- Pepperto taste
- Olive oil2 tablespoons
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
- 3
Heat olive oil in a large ovenproof skillet over medium heat. Cook the diced potatoes until they are golden and tender, about 10 minutes. Remove and set aside.
- 4
In the same skillet, cook the Irish sausages and back bacon rashers until they are browned and cooked through. Remove from the skillet, slice into bite-sized pieces, and set aside.
- 5
Sauté the diced onion and sliced mushrooms in the skillet until the onions are translucent and the mushrooms have released their moisture.
- 6
Return the cooked potatoes, sausages, and bacon to the skillet with the onions and mushrooms, and stir to combine.
- 7
Pour the egg mixture over the ingredients in the skillet, making sure the eggs are evenly distributed.
- 8
Sprinkle the grated Irish cheddar cheese on top of the egg mixture.
