Instructions: Preheat the over to 190 C.

Heat the butter in a small saucepan. Add the onion and bacon. Cook for 2 minutes.

Add the mushrooms and cook for a further 2 minutes. Stir occasionally.

Remove the onion mixture and set aside.

Combine the sauce mix and milk in the saucepan. Bring to the boil, stirring constantly, then simmer for 2 minutes. Stir occasionally. Cool the sauce a little.

Whisk the eggs in a bowl, add the sauce and whisk until the mixture is smooth. Stir in the onion mixture, parsley and black pepper.

Place the mixture in a well greased 20 cm ovenproof dish. Sprinkle with the grated cheese.

Cook in the preheated oven for 15-20 minutes or until the frittata is golden brown and just set. Serve immediately.

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