Bacon, Fetta & Green Bean Frittata
Ever wished you could eat breakfast at dinner time? We’ve made your dreams come true with this delicious bacon, fetta and green veg frittata. Fry off some bacon, add green beans and zucchini and cook lightly so they’re still a little crunchy, crumble fetta cheese, pour over the egg mixture and bake in the oven - yum! A fancy (but simple) night-time twist on that classic bacon and egg combo.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
600 g
sweet potato
6
free-range egg
(Contains: Eggs;)
1 bunch
parsley
1 block
fetta cheese
(Contains: Milk;)
1 packet
bacon
2
zucchini
200 g
green beans
1 bag
mixed salad leaves
Not included in your delivery
1 tbs
olive oil
½ cup
milk
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel the sweet potato and slice into 5 mm thick discs. Finely chop the parsley and bacon (rind removed0. Crumble the fetta cheese. Slice the zucchini diagonally into 1 cm discs. Trim the green beans and cut into 2 cm lengths.
Lay the sweet potato discs on a lined oven tray. Coat with the olive oil and season with salt and pepper. Place the tray in the oven and cook for 15 minutes or until cooked through and slightly golden.
Meanwhile, whisk the free-range eggs, milk and parsley in a medium bowl until combined. Season with pepper and crumble in half the fetta cheese. Set aside.
Heat a dash of oil in a deep ovenproof frying pan and place over a medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes or until browned. Add the zucchini and green beans and cook, stirring, for 2 minutes or until softened slightly. Remove from the pan and set aside.
Carefully place the sweet potato discs into the base of the pan to form the bottom layer. (If you don’t have an ovenproof pan you can do this step with a greased baking dish.) Top with the bacon mixture. Pour over the egg mixture and crumble the remaining fetta cheese. Remove from the heat and transfer pan to the oven. Cook for 15-20 minutes or until set.
To serve, slice the fritatta into wedges and divide between plates (be careful not to burn yourself on the pan!). Serve with the mixed salad leaves drizzled with a little olive oil and vinegar of your choice. Tip: If you have the time (and patience) allow the frittata to sit for 10 minutes. This will make slicing easier.
