Spinach and Bacon Breakfast Frittata


  • 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


  • 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.

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