INGREDIENTS
4 Bacon rashers, halved lengthways
80g baby spinach leaves
Capsicum, finely chopped
12 Free Range Eggs
600ml thickened cream
1/2 cup grated tasty cheddar
2 spring onions, finely chopped
1 garlic clove, crushed
200g mixed medley tomatoes, quartered
2 tbsp flat-leaf parsley leaves
1 tbsp balsamic vinegar
1 tbsp olive oil
Baby spinach leaves, extra, to serve
METHOD
Step 1 Preheat oven to 180°C. Heat a frying pan over medium heat. Cook the bacon for 1 min each side or until browned. Arrange the spinach and capsicum over the bacon in the pan. Whisk the eggs, cream, cheddar, spring onion and garlic in a large jug until well combined. Pour over the spinach mixture in the pan. Cook, without stirring, for 2 mins.
Step 2 Transfer pan to oven and bake for 25 mins or until golden brown and the centre is just set. Set aside for 2 mins before turning onto a large serving plate.
Step 3 Combine tomato, parsley, vinegar and oil in a bowl. Serve the frittata with tomato salad and extra spinach.