Spinach, Red Onion and Bacon Frittata

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Spinach, Red Onion and Bacon Frittata
Main INGREDIENTS
  • Eggs
FOR THIS RECIPE WE LOVE TO USE
3-ply Stainless Steel Non-Stick Frying Pan with Helper Handle
£209.00
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3-ply Stainless Steel Non-Stick Frying Pan with Helper Handle
Ingredients
Method

Ingredients

  • 750g new potatoes, peeled
  • 1 tablespoon corn oil
  • 1 medium red onion, thinly sliced
  • 175g smoked bacon, rind removed and chopped
  • 75g fresh spinach leaves, washed thoroughly
  • 6 large eggs
  • 125g mature Cheddar cheese
  • 1 teaspoon dried mixed herbs
  • Freshly ground black pepper
  • Salt

  • Method

  • 1
    Cook the potatoes in boiling salted water until tender. Cool and cut into 5mmthick slices.
  • 2
    Heat the oil in the frying pan over a medium heat. Add the onions and bacon, fry until both are cooked.
  • 3
    Add the potatoes with the torn spinach leaves. Cook, stirring, until the spinach is just beginning to wilt.
  • 4
    Beat the eggs, add three quarters of the cheese, the herbs and plenty of seasoning. Pour over the ingredients in the pan easing the eggs evenly through the mixture.
  • 5
    Cook over a low heat for 4-5 minutes until the side edges are set - a spatula can be slid under the edge to check.
  • 6
    Remove from the heat and sprinkle the remaining cheese over the top. Place under a pre-heated grill and cook until the top is pale golden brown.
  • 7
    Leave to rest in the pan for 2-3 minutes. Using a spatula, ease around the edge then by shaking the pan gently slide the frittata on to a hot serving plate, keeping the grilled side uppermost.
  • 8
    Cut into wedges and serve with a crisp salad.