Preparation time 5 minutes
Cooking time 25–30 minutes
8 portabella or flat chestnut mushrooms, about 500 g (1 lb) in total
1 garlic clove, finely chopped (optional)
olive oil spray
4 lean smoked back bacon rashers
6 large eggs
1 tablespoon chopped chives, plus extra to garnish
1 tablespoon wholegrain mustard
knob of butter
4 large slices of sourdough bread
salt and pepper
Put the mushrooms on a foil-lined baking sheet and scatter over the garlic, if using. Spray with a little olive oil, season with salt and pepper and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes or until softened. Leave until cool enough to handle.
Meanwhile, lay the bacon rashers on a foil-lined grill pan and cook under a preheated medium-hot grill for 5–6 minutes, turning once or until slightly crispy. Cool slightly, then slice thickly.
Put the eggs, chives and mustard in a bowl, beat together lightly and season with pepper.
Heat a large, nonstick frying pan with an ovenproof handle, add the butter and melt until beginning to froth. Pour in the egg mixture and cook for 1–2 minutes, then add the bacon and whole mushrooms, stalk side up. Cook for a further 2–3 minutes or until almost set. Place the pan under a preheated hot grill and cook the frittata for 2–3 minutes until set, then cool slightly.
Toast the bread and arrange on serving plates. Cut the frittata into wedges and serve on the toasted sourdough, garnished with chives.
For mushroom & bacon quiche, roll out 375 g (12 oz) ready-made, wholemeal shortcrust pastry to fit a lightly greased 23 cm (9 inch) quiche tin and bake blind (i.e. bake the empty case without filling) in the preheated oven for 12–15 minutes or until lightly golden. Cook the mushrooms and bacon as above and scatter over the pastry shell. Fill with the beaten egg mixture and return to the oven for 25– 30 minutes or until risen and cooked.