Breakfast frittata

Babiche Martens

You can't go wrong with a frittata. With limited ingredients, eggs, herbs and some cheese you will satisfy the worst critics. Usually when I make a frittata I scan the fridge and decide on the flavours there and then. Leave the bacon out of this recipe for the vegetarians among you, and instead add a half teaspoon of paprika.

Ingredients

2 Tbsp	Olive oil
1	Onion, sliced thinly
1 clove	Garlic, sliced
4 rashers	Bacon, cut into pieces
2 large	Potatoes, peeled and cut into slices (Main)
6	Eggs (Main)
¼ cup	Fresh parsley, chopped
100 g	Feta, crumbled

Directions

1. Preheat oven to 180C.
2. Heat oil in an ovenproof frying pan. Add onion, garlic and bacon. Cook for 4-5 minutes. Add potatoes. Continue to cook for 10-15 minutes until softened and golden.
3. In a bowl whisk the eggs, season with salt and pepper, add the parsley and feta. Pour over potato mix. Cook on stove top for 3 or 4 minutes until set on bottom.
4. Place into oven for a further 10-15 minutes until egg is set. Serve hot, cut in wedges.