A wholesome frittata that puts fresh seasonal vegetables front and centre. Perfect comfort food recipe that feels equally at home on a lazy Sunday brunch table or a busy weeknight dinner, simple to prepare, satisfying to eat, and even better the next day cold from the fridge. Made with fresh zucchini, leek, and baby potatoes from your Merredin Harvest seasonal box, it's a delicious reminder that the best meals start with the best produce.
Ingredients
- 1/4 cup (60ml) olive oil
- 200g middle bacon rashers, coarsely chopped
- 200g baby white potatoes, peeled, chopped
- 1 leek, pale section only, thinly sliced
- 2 small zucchini, thinly sliced
- 75g fetta, crumbled
- 8 large eggs
- 1/2 cup (60g) coarsely grated tasty cheddar
- 60g pkt baby spinach
- 250g cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
Method
Step 1 — Spray a 5-6 cm deep tray. Preheat oven to 180°C. Heat one-third of the oil in a medium saucepan over high heat. Cook the bacon, potato, and leek, stirring, for 5 mins or until potato and leek are just tender. Transfer mixture to the pan with the zucchini and fetta.
Step 2 — Whisk the eggs and cheddar in a medium bowl. Season. Pour over the bacon mixture in the pan. Cover and cook on low for 2½ hours or until the egg is just set.
Step 3 — Meanwhile, combine the spinach and rocket, tomato and onion in a large bowl. Drizzle with the remaining oil. Season. Bake for 30-35 minutes, stand for 5 minutes.