Spinach, Bacon & Cheese Frittata

This isn’t a big thick frittata, but as it is quite rich, however, you can easily double the number of eggs to make a thicker frittata which would be more suited to hungry teenagers or men.

We love the combination of flavours in this dish – salty bacon, wilted spinach, the pop of the mustard seeds, just a touch of heat from the chilli and, of course, Takenga Gold to bring it altogether.

This make ahead dish, is delicious eaten hot, warm or cold and is the ultimate picnic food – transport it in the pan you have cooked it in, simply wrap in a clean tea towel.

If using more mature spinach, trim stems and roughly chop.

Serves 2-4

olive oil
4 rashers bacon, cut into strips
1 small red onion, diced
1 Bird’s eye chilli, or to taste, seeded and finely chopped (optional)
2 tsp yellow mustard seeds
1 bunch baby spinach
4 free-range eggs, lightly beaten with a grind of sea salt and freshly ground black pepper
½ cup grated Origin Earth Takenga Gold

1              Preheat oven grill.           

2              Heat oil in an ovenproof 20cm heavy-based frying pan over a medium-high heat. Add bacon and cook, toss frequently, for 4-5 minutes or until crisp.

3              Add onion, cover and cook, stirring frequently, for 4-5 minutes or until onion is tender. Add chilli and mustard and cook, tossing, for 1-2 minutes. Add spinach and cook, tossing occasionally, until spinach is wilted.

4              Pour in egg mixture and cook, uncovered, for 5-7 minutes or until eggs are just set. Scatter with cheese, transfer to oven and grill for 3-4 minutes or until cheese melts and top starts to brown.