Potato Bacon & Pea Frittata

Ingredients  

• 150 g potato, peeled & cubed
• 150 g peas
• 1 tsp olive oil
• 4 rindless bacon rashers, chopped
• 6 eggs (free-range)
• 2 tbsp parsley (fresh chopped is best) 
• sea salt and pepper

Directions

1. Cook the potato in simmering salted water for 10-12 minutes or until just tender.
2. Add the peas and cook for 1 minute, then drain well.
3. Cook the bacon in a medium frying pan over low heat, until browned.
4. In a separate bowl lightly whisk the eggs with the parsley, sea salt and pepper.
5. Add the potatoes and peas to the bacon, tossing to coat, then pour the egg mixture on top.
6. Cook gently for around 8 minutes or until golden underneath but still a little runny on top.
7. Finish the cooking under the grill (or if super clever turn the frittata out onto a plate and slide back into the pan for another minute)

 
Serve cut into wedges with a nice salad or veges.