Potato and Bacon Frittata
A great way to use up all sorts of vegetables you have available in your fridge.This makes a wonderful lunch, brunch or even light dinner for the whole family. Partner with a salad for a complete meal.
Ingredients
- 60 g Parmesan cheese, grated
- 60 g mozzarella cheese, grated
- 600 g potatoes, diced
- 200 g bacon, finely diced
- 1 onion, diced
- 100 g fresh spinach leaves
- 8 Eggs
- 200 ml cream
- 1 pinch salt
- 1 pinch Pepper, ground
Instructions
- Chop potatoes into 2cm cubes. Add into a pot and cover with water. Boil until potato is cooked, about 10 minutes. Drain.
- In a mixing bowl, add cream, eggs, salt and pepper. Whisk to mix together.
- In an oven-safe frying pan (eg. all metal with no plastic/rubber) add oil, onion and bacon. Cook on medium high heat for 5 minutes until onion is golden and bacon is a little crispy.
- Add the potatoes into the frying pan and mix with the onion and bacon to distribute. Add baby spinach on top and pour the egg mixture all over. Sprinkle with grated cheeses.
- Bake in oven 180°C for approx 20 minutes or until cooked and golden brown. Serve with a salad.
Notes
- Customise this recipe to whatever vegetables you have leftover in your fridge. Try these combinations:
- Leek and mushroom
- Zucchini and capsicum
- Asparagus and baby spinach
- Tomatoes and basil
- Broccoli and cauliflower
- Go with a completely vegetarian version, or substitute the bacon with either ham or sausage.
- Swap out the mozzarella cheese for feta or cheddar.