Spinach, feta & bacon frittata

• Small non-stick ovenproof frying pan
• Bowl
• Wire whisk
• Wooden chopping board

• 8 large free-range egg
• 8 tbsp of single cream
• 1 medium size onion, peeled and roughly chopped
• 150g feta cheese
• 100g streaky bacon, diced into small cubes
• Handful of spinach, washed
• 2 tbsp of butter
• Freshly ground black pepper
• Salt

Garnish

• 8 cherry tomatoes
• 1 x 280g of brown sour bread loaf
• 1 tbsp of olive oil
• Freshly ground black pepper
• Salt

1. Preheat the oven to 180˚C/Gas Mark 4.
2. Melt the butter in a small non-stick ovenproof frying pan. Add chopped onion with bacon and saute over medium-high heat until softened.
3. Add the spinach and cook until wilted. About 3 minutes.
4. In a bowl, whisk together until smooth the eggs and cream. Sprinkle with salt and freshly ground black pepper.
5. Pour the egg mixture over the spinach. Reduce heat under frying pan and add feta cheese. Cook until almost set for about 5 minutes.
6. Transfer the pan to the oven and broil until golden brown on top for about 10 minutes.
7. Cut bread into 2.5cm slices and toast it. Toasted bread cut lengthwise into breadsticks.
8. Place cherry tomatoes on a small baking sheet and drizzle with over the olive oil and season with salt and freshly ground black pepper. Roast tomatoes until collapse, for about 10 minutes. You can place them into the oven together with the frittata.
9. Remove frittata from the oven and turn out onto a wooden chopping board.
10. Cut frittata into the portions and serve with bread sticks and roast cherry tomatoes.

Categories:
Breakfast Hassle-Free

Tags:
Butter cream eggs Feta cheese Onion Spinach Streaky bacon

Seasons:
Autumn Spring Sumer