Potato, Bacon And Spinach Frittata Recipe
Ingredients
| Potatoes | 4 Medium, peeled | |
| Olive oil | 1 Tablespoon | |
| Onion | 1 Medium, thinly sliced | |
| Bacon rashers | 4 , finely chopped | |
| Spinach leaves | 8 Large, finely shredded | |
| Eggs | 6 | |
| Milk | 1/2 Cup (16 tbs) | |
| Cheddar Cheese | 1/2 Cup (16 tbs), grated |
Directions
Cut potatoes into 2 cm cubes.
Boil, steam or microwave until just tender; drain.
Heat oil in large non-stick pan; cook onion and bacon, stirring, until onion is soft.
Add potatoes; stir until browned lightly.
Add spinach; stir until just wilted.
Whisk eggs and milk in large bowl.
Pour egg mixture into pan; cook, tilting pan, over medium heat until egg mixture is almost set.
Sprinkle frittata with cheese; place pan under heated grill until cheese is browned lightly.
Boil, steam or microwave until just tender; drain.
Heat oil in large non-stick pan; cook onion and bacon, stirring, until onion is soft.
Add potatoes; stir until browned lightly.
Add spinach; stir until just wilted.
Whisk eggs and milk in large bowl.
Pour egg mixture into pan; cook, tilting pan, over medium heat until egg mixture is almost set.
Sprinkle frittata with cheese; place pan under heated grill until cheese is browned lightly.
Chef
