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One-pan bacon and spinach frittata recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Whip up a speedy frittata in just 40 minutes! Pair with roasted veggies or a fresh salad for a family-friendly meal.
Ingredients:
  • 4 Rindless Pan-Sized Bacon rashers, halved lengthways
  • 80g baby spinach leaves
  • 80g pepper
  • 12 Free Range Eggs
  • 600ml thickened cream
  • 60g tasty cheese
  • 2 spring onions, finely chopped
  • 200g mixed medley tomatoes, halved or quartered
  • 40.00 ml flat-leaf parsley leaves
  • 20.00 ml balsamic vinegar
  • Baby spinach leaves, extra, to serve
Instructions:
  • Preheat oven to 180°C. Heat a 22cm non-stick ovenproof frying pan over medium heat. Cook bacon until browned on both sides. Layer spinach and capsicum over bacon. In a large jug, whisk eggs, cream, cheddar, spring onion, and garlic until smooth. Pour mixture over spinach. Cook without stirring for 2 minutes.
  • Place the pan in the oven and bake for 25 minutes or until the edges are golden brown and the center is firm. Allow it to rest for 2 minutes before flipping onto a serving plate.
  • Mix together fresh tomatoes, chopped parsley, tangy vinegar, and quality olive oil in a bowl. Enjoy the frittata accompanied by a flavorful tomato salad and added spinach.

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