Cheddar, Potato and Bacon Frittata
with Basil
- Eggs
- Milk
Kids will love this frittata that has loads of delicious flavours from tomato to basil and bacon – it’s almost like a big pizza! Little fingers can also help to grate cheese and crack eggs, so dinner will be on the plate in a flash.
Ingredients
1
leek
1 packet
bacon
600 g
potatoes
2 clove
garlic
1 block
Cheddar cheese
(Contains: Milk;)
1 bunch
parsley
1 bunch
basil
1 bag
baby spinach leaves
1
tomato
Not included in your delivery
1 tbs
olive oil
6
eggs
(Contains: Eggs;)
½ cup
milk
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Finely slice the leek. Cut the bacon into strips. Peel and slice the potato into 2 cm chunks. Peel and crush the garlic. Pick the parsley leaves and roughly chop.
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
Top the frittata with basil, slice and divide between plates. Serve the remaining baby spinach leaves on the side drizzled with olive oil.
