Recipe: Breakfast Frittata

By Angela Casley
Photo / Babiche Martens

Serves 4

2 Tbsp olive oil

1 onion, sliced thinly

1 clove garlic, sliced

4 rashers bacon, cut into pieces

2 large potatoes, peeled cut into slices

6 eggs

Salt and pepper, to taste

¼ cup chopped parsley

100g feta, crumbled
  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 herbs 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.
  5. Serve hot, cut in wedges.

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