Smoky Bacon, Spud Lite Potato & Spring Green Frittata

SERVES: 8 – 10


  • 500g Spud Lite baby potatoes, quartered
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 large brown onion
  • 1 clove garlic, crushed
  • 125g smoked bacon, diced
  • 1 bunch asparagus, trimmed and cut into 3cm pieces
  • 8 extra-large free range eggs, lightly beaten
  • 1 cup (80g) grated parmesan cheese
  • Salt flakes and freshly ground black pepper
  • 1/2 cup (100g) Danish feta, cut into small cubes
  • 1 cup frozen peas, thawed
  • 1/4 cup mint leaves, chopped
  • 1/4 flat leaf parsley, chopped


Step 1 – Steam Spud Lite

Place potatoes in a steamer and cook for 12-15 minutes or until tender. Add asparagus for the final 2 minutes of cooking. Drain, refresh under cold water and halve potatoes.

Step 2 – Cook Onion, Garlic and Bacon

Heat 2 tablespoons olive oil in a medium heavy-based frying pan over a low heat. Add onion, garlic and bacon, cover and cook for 10 minutes or until soft. Remove from heat.

Step 3 – Mix Egg

Meanwhile, in a large mixing bowl, combine eggs, parmesan, salt and pepper, whisking to combine. Add feta, stirring gently to combine.

Step 4 – Mix Frittata 

Add onion mixture, cooked potatoes, asparagus, peas, mint and parsley to the egg mixture, stirring gently until well combined.

Step 5 – Pre-heat Grill

Preheat grill to medium-high.

Step 6 – Cook Fritatta

Add remaining olive oil to the same frying pan over a low heat. Carefully pour the potato mixture into the pan. Cover and cook for 5 minutes or until egg begins setting around the edges and starts turning golden underneath.

Step 7 – Grill Fritatta

Place the frying pan under preheated grill to cook for a further 5-10 minutes or until set, being careful of the handle when removing from the grill.

Step 8 – Serve

Serve frittata hot or cold.


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Johns Rd,
Virginia SA 5120
(08) 8380 9096




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