Tuesday, July 17, 2012


serves two

2 large cooked potatoes
4 eggs
4 lean bacon rashers, diced
60 grams feta cheese, crumbled
1 onion, finely diced
1 bunch (about 200 grams) silver beet, stalks removed and finely chopped

Briefly cook the silver beet in the microwave for 1 minute, or blanch it in boiling water for 2 minutes then cool under cold water. Slice the potatoes into thick slices. Beat the eggs together and set aside. In a wide-bottomed ovenproof pan, fry the onion and bacon until soft in a little oil. Add the potatoes to the pan, toss to combine, then spread the silver beet out over the top of everything in the pan. Pour the egg mixture over the top of everything and tip the pan so the mixture is evenly distributed. Cook the frittata over a moderate heat until the egg is set. Sprinkle the feta over the top and place under a hot grill for 5 minutes, until the top is browned and the cheese melted. Serve immediately with your favourite salsa.

bacon recipe courtesy of: Niki Bezzant, Healthy Food Guide, PO Box 47177, Ponsonby, Auckland 1144, New Zealand, October 2005