Frittata with herb seitlings

Name: Frittata with herb seitlings
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Herbal Siddlings; 50 g streaky smoked bacon; 8 Eggs (Gr. M); 7-10 Tbsp salt, pepper, nutmeg; 1⁄2 Federation Spring onions; 1 TABLESPOON Oil; 100 g Whole milk yoghurt; 1 TABLESPOON mayonnaise; 12 fine slices; 7-10 Tbsp Bündner Fleisch

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Herbal Siddlings
50 g streaky smoked bacon
8 Eggs (Gr. M)
7-10 Tbsp salt, pepper, nutmeg
1⁄2 Federation Spring onions
1 TABLESPOON Oil
100 g Whole milk yoghurt
1 TABLESPOON mayonnaise
12 fine slices
7-10 Tbsp Bündner Fleisch

Directions

1
Clean the mushrooms, rinse briefly if necessary and drain well. Cut large mushrooms in half. Cut bacon into thin sticks. Whisk the eggs and spice with salt, pepper and a little nutmeg. Clean and wash spring onions, then cut them diagonally into rings.
2
Heat the oil in a cast-iron, ovenproof pan. Lightly fry the bacon in it. Add the mushrooms and fry over a high heat for 3-4 minutes while turning. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
3
manufacturer). Steam spring onions for approx. 1 minute, up to approx. 2 tablespoons. Add the eggs and let them simmer at low heat for 8-10 minutes.
4
Finish cooking the frittata in a hot oven for 10-15 minutes. In the meantime, stir the yoghurt and mayonnaise until smooth, season with salt and pepper. Remove the frittata. Spread Bündner meat on it and sprinkle with the remaining spring onions.
5
Spread yoghurt cream in strips with a spoon.