Frittata with herb seitlings with yoghurt-mayonnaise dip

Name: Frittata with herb seitlings with yoghurt-mayonnaise dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 125 g Herbal Siddlings; 1/2 bunch Spring onions; 75 g streaky smoked bacon in one piece; 8 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Oil; 50 g Bündnerfleisch; 100 g Whole milk yoghurt; 1 TABLESPOON Salad Mayonnaise

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

125 g Herbal Siddlings
1/2 bunch Spring onions
75 g streaky smoked bacon in one piece
8 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TABLESPOON Oil
50 g Bündnerfleisch
100 g Whole milk yoghurt
1 TABLESPOON Salad Mayonnaise

Directions

1
Clean mushrooms, cut large mushrooms in half. Clean and wash spring onions and cut them in diagonal pieces. Cut bacon into thin strips. Whisk eggs in a bowl, season well with salt, pepper and a little nutmeg.
2
Drain the bacon in a cast-iron, ovenproof pan (24 cm Ø) for about 3 minutes. Add the oil and mushrooms and fry over a high heat for 3-4 minutes while turning. Add the white of the spring onions and sauté for about 1 minute.
3
Add the eggs and allow to set at low heat for 8-10 minutes.
4
Switch on the oven grill (240 ° degrees). Cook the frittata under the grill on the middle shelf for 5-7 minutes. Carefully remove the frittata, spread the Bündnerfleisch on top and sprinkle with the remaining spring onions.
5
Mix yoghurt and mayonnaise and spread it with a spoon.