Back in May, I was quite vocal about what it was that I was looking for in my Mother’s Day. Now, as September dawns, it pains me to admit that it’s now Dad’s turn to pop the feet up, be reminded of his awesomeness and generally made to feel as though he’s king of his domain (one day won’t hurt us, will it?)
So possibly you’ve got a big brunch planned. And of course there’ll be bacon, a bit more bacon. Maybe a few chippolatas and a bit more bacon. To go with it, chuck together this brunch frittata. The best bit of it is that you can actually make it up the night before, store it in the fridge and then bake it in time for when your family descends the next morning. Handy!
See ladies, quietly, I’m still looking out for us, even though it’s not exactly our turn.
Make-ahead Brunch Frittata
4 spring onions, finely sliced (use some of the green bits too)
½ punnet cherry tomatoes, halved
6 mushrooms, sliced (about 1 cup)
1 cup bread cut into a 1cm dice (this is a great way to use up day old sourdough)
1½ cups grated cheese
½ cup milk
Salt and pepper
Cook the potatoes. You could bake them, boil, steam or microwave them until just tender (I use the microwave as I find it the quickest and easiest way).
Preheat the oven to 180C. Grease and line an 18x28cm slice tin with baking paper.
Once cool enough to handle, peel away the potato skins and chop into a rough dice. Add to a large mixing bowl.
Tip in the vegies, bread and cheese. Combine well.
In a bowl, whisk the eggs and milk. Season well. Pour onto the vegies and mix. Tip the mixture into your slice tin and fiddle bits around so that the mix is evenly distributed and firmly packed. Leave a few cherry tomatoes on top for presentation.
Bake for 40 minutes until set and golden on top.
Cut into 8 brunch-sized slices. Serve alone or with chipolatas and bacon.