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 |
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Directions
- 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.
