Mushroom & Bacon Frittata

I just don’t like food going to waste so I am always looking for ways to use up leftovers before I do my grocery shopping at the end of the week. I woke up today craving all sorts like, bofrot, koose, ofam muffins and generally some good soul food. The minute I looked in my fridge and saw the little bits of vegetables which would go off very soon, I thought aah ha, let’s whip something up. So this recipe came about, mushroom and bacon frittata. Basically you can make frittata with any vegetables you have available.

I really enjoyed it with some leftover Indian curry & basmati rice. It was such a wholesome meal for brunch. For the video illustration please go to my YouTube Channel Mushroom & Bacon Frittata.


  • 5 Meduim Eggs
  • 1/2 Medium Red Bell Pepper (diced)
  • 1/2 Medium Green Bell Pepper (diced)
  • 1 Small White Onion (peeled & diced)
  • Handful Mushrooms (sliced)
  • 3 Bacon Rashers (baked till crispy)
  • 1 Tbsp Olive Oil
  • 1 Tsp Butter
  • Pinch AVK Ghanaian 10 Spice Blend (seasoning of choice)
  • Salt to taste
  • Handful of Coriander leaves (chopped)


  1. Warm up oven to 180 degrees celsius.
  2. In an oven proof frying pan, heat up the oil and butter.
  3. Add the onions and saute for about a minute.
  4. Then add the red and green bell peppers plus a pinch of salt and 10 spice blend and saute for another minute.
  5. Add in the mushrooms, a pinch of salt and 10 spice blend. Saute till the mushrooms begin to soften.
  6. Whisk the eggs and season with a pinch of salt and 10 spice blend. Add the eggs to the sauted vegetables.
  7. Top with the crispy baked bacon and coriander.
  8. Place the frying pan in the oven and bake for about 15-20 minutes or until your eggs has set.
  9. Remove and serve as you wish.

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