I’m pretty sure there must be an optimal egg-to-other-ingredients ratio for frittata. And I’m equally sure that this recipe gets it wrong :?. But, what the heck, it tasted good and took away my hunger pangs, even if it won’t win any frittata beauty contest prizes.

Bacon, mushroom and spinach frittata

Recipe for Bacon, spinach and mushroom frittata (serves 1)

60g lean bacon
65g spinach
50g mushrooms
2 eggs, beaten
black pepper

Total calories per serving: 250

Method: Cut the bacon into small strips and fry in a non-stick pan until a little fat runs. Stir in the mushrooms and spinach and cook until soft, then stir in the beaten eggs and grind black pepper over the top. Cook for about 5 minutes until the egg is set, then serve. If you don’t eat meat, use a teaspoon of butter or oil to fry the mushrooms and spinach.