Is a frittata breakfast? Whenever I read other recipes, it’s described as breakfast. But I can’t see this. I like a light cereal or toast based breakfast. Or a giant greasy breakfast. Or poached eggs. Ok, I like lots of different breakfasts, but frittata is a lunch! I think it’s the potato. I just can’t quite get my head around potatoes for breakfast.
So, if you would like to try this wonderful lunch, breakfast or dinner,
- 350g White potatoes
- 6 Rashers of bacon
- 5 Onion
- 6 Eggs
- 100g Spinach
- 50g Cheese, grated
- Cooking oil
Firstly, cook the potatoes. Peel and chop them, quite small, about 1-2cm chunks, boil for 20 minutes until soft. Set to one side for later.
Finely slice the onion, and cut the bacon. Fry them into a little oil until the onions are soft and the bacon is starting to brown.
Add the spinach, and cook for a few minutes, just until the spinach is wilting. Then sprinkle the potatoes around.
Whisk the eggs into a bowl, and then pour in to the pan with everything else. It should spread around the pan, but tilt it a little if you need to. Sprinkle the cheese on top.
Now, the trick here is, low and slow. If you try to cook it too quickly, it will stick. Don’t worry about it burning, just cook over a low heat for around 15 minutes. If you are worried about it cooking through, put it under the grill for a few minutes before serving.
- • 350g White potatoes
- • 6 Rashers of bacon
- • 0.5 Onion
- • 6 Eggs
- • 100g Spinach
- • 50g Cheese, grated
- • Cooking oil
- Peel, chop and boil the potatoes for 20 minutes until soft
- Finely dice onions, cut bacon, and fry in a little oil for a few minutes, until the onions have softened and the bacon is cooked
- Add the spinach and cook until wilted
- Add the potatoes
- Whisk eggs into a bowl, pour into pan
- Sprinkle over cheese
- Fry for around 15 minutes over a low heat