Spinach, Red Onion and Bacon Frittata
This bacon and spinach frittata recipe is an easy and delicious gourmet-looking meal you can whip up in minutes!
Ingredients
- 750g new potatoes, peeled
- 1 tablespoon corn oil
- 1 medium red onion, thinly sliced
- 175g smoked bacon, rind removed and chopped
- 75g fresh spinach leaves, washed thoroughly
- 6 large eggs
- 125g mature Cheddar cheese
- 1 teaspoon dried mixed herbs
- Freshly ground black pepper
- Salt
Method
- Cook the potatoes in boiling salted water until tender.
- Cool and cut into 5mm thick slices.
- Heat the oil in the frying pan over a medium heat.
- Add the onions and bacon, fry until both are cooked.
- Add the potatoes with the torn spinach leaves.
- Cook, stirring, until the spinach is just beginning to wilt.
- Beat the eggs, add three quarters of the cheese, the herbs and plenty of seasoning.
- Pour over the ingredients in the pan easing the eggs evenly through the mixture.
- Cook over a low heat for 4-5 minutes until the side edges are set - a spatula can be slid under the edge to check.
- Remove from the heat and sprinkle the remaining cheese over the top.
- Place under a pre-heated grill and cook until the top is pale golden brown.
- Leave to rest in the pan for 2-3 minutes.
- Using a spatula, ease around the edge then by shaking the pan gently slide the frittata on to a hot serving plate, keeping the grilled side uppermost.
- Cut into wedges and serve with a crisp salad.
Leave a comment