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SMOKY BACON, SPUD LITE POTATO
& SPRING GREEN FRITTATA

SERVES: 4

INGREDIENTS

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

METHOD

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.

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.

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

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

5. Pre-heat Grill
Preheat grill to medium-high.

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.

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.

8. Serve
Serve frittata hot or cold.

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