Ingredients

• 8 Portobello or flat chestnut mushrooms
• about 500g/1lb 2oz in total
• 1 garlic clove
• finely chopped
• low-calorie cooking spray
• 4 lean smoked back bacon rashers
• 6 large free-range eggs
• 1 tbsp chopped chives
• plus extra to garnish
• 1 tbsp wholegrain mustard
• knob of butter
• 4 large slices of sourdough bread
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Put the mushrooms on a foil-lined baking sheet and scatter over the garlic. Spray with a little oil and season with salt and freshly ground black pepper. Bake in the oven for 18-20 minutes or until softened. Leave until cool enough to handle.
• Meanwhile
• preheat the grill to medium-hot. Lay the bacon rashers on a foil-lined grill pan and cook for 5-6 minutes
• or until slightly crispy. Cool slightly
• then slice thickly. Leave the grill on for the frittata.
• Put the eggs
• chives and mustard in a bowl
• beat together lightly and season with freshly ground black pepper.
• Heat a large
• nonstick frying pan with an ovenproof handle over a medium heat. Add the butter
• when the butter is foaming 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 the grill and cook the frittata for 2-3 minutes
• or until set. Allow to cool slightly.
• Toast the bread and arrange on serving plates. Cut the frittata into wedges and serve on the toasted sourdough. Garnish with chives and serve.