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.
|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)|
|¼ cup||Fresh parsley, chopped|
|100 g||Feta, crumbled|
AdvertisementAdvertise with NZME.
- Preheat oven to 180C.
- 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.
- 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.
- Place into oven for a further 10-15 minutes until egg is set. Serve hot, cut in wedges.