Cheddar, Potato and Bacon Frittata

Heat half the olive oil in a large frying pan over a medium-high heat. Cook the leek and bacon for 4-5 minutes, or until the leek has softened and the bacon has browned. Add the potato and garlic to the pan. Cover with a lid and cook for 15 minutes, stirring occasionally, until the potato is tender. Pour into a medium well-greased baking dish and set aside to cool for 5 minutes.

Meanwhile, add the eggs and milk to a large bowl and whisk to combine. Stir through the Cheddar cheese, parsley and half the baby spinach leaves and season with salt and pepper.

Pour the egg mixture over the potato, leek and bacon mixture. Gently shake the dish to evenly distribute the ingredients.

Transfer the dish to the oven and cook for 10 minutes, or until slightly set. Meanwhile, thinly slice the tomato and pick the basilleaves. Remove the frittata from the oven and top with tomato slices. Return to the oven for a further 15 minutes, or until golden and set. Set aside to cool for 5 minutes