Potato and bacon frittata

This frittata, loaded with bacon and potato, makes a great weekend lunch dish, or a light dinner with a green salad and some crusty bread on the side.



1.Heat half the oil in a non-stick frying pan (base measures 21cm, top measures 28cm). Cook onion, bacon and garlic, stirring, until onion is soft. Add potato, cook, stirring, for about 10 minutes or until tender.
2.Transfer the potato mixture to a medium bowl, clean the frying pan. Coat the inside of the pan with the remaining oil. Return the potato mixture to the pan.
3.In a medium bowl, whisk the eggs and water with parsley, salt and pepper until well combined; pour over potato mixture. Cook frittata over a low heat, covered loosely with foil, for about 8 minutes or until the base is browned lightly.
4.Place frittata under a hot grill until set and top is browned.

Not suitable to freeze. Not suitable to microwave. Half a cup of grated cheddar cheese can be added to the egg mixture or sprinkled on top before grilling, if desired.


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