Mussel Frittata

Serves 6-8

INGREDIENTS

  • 4 Medium Potatoes
  • 1 Onion
  • 1 Rasher of Bacon
  • 3 tbsp Olive Oil
  • 8 Eggs
  • 3 tbsp Chopped Roasted Red Pepper (from jar)
  • 2 x 200g Jars Ocean Crown Cooked & Pickled Mussels, drained
  • Salt and Freshly Ground Black Pepper

METHOD

Peel the potatoes and slice as thinly as possible. Finely chop the onion and bacon. Place in a non stick frying pan with the Olive Oil. Season well, mix everything around and then cover with a lid. Cooked over a medium heat for around 20 minutes until the potatoes are soft and not browned, stirring from time to time.

Beat the eggs and season. Add the peppers and mussels. Stir in the cooked potato mixture. Wipe out the pan and return to the heat adding a little more oil.

Pour the egg mixture into the pan and cook slowly over a low heat for 15-20 minutes with the lid on until almost set. Finish cooking under a preheated grill or in the oven (170oC) until the egg in the middle is just set.

Delicious served hot or cold.

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