One of the things I enjoy about eggs is their amazing ability to hold things together. Frittas are a case in point, super easy to make, usually with left overs, set in whisked eggs. The perfect early dinner. To beef it up a bite I cooked it with bacon, hash & onions. A quick meal to have on the table in under 20 minutes.
- 8 large eggs
- 2 tbs of fresh basil (finely chopped)
- 3 tbs of grated Parmesan
- 1/2 tsp of salt & 1/4 tsp of black pepper
- 6 rashers of bacon
- 1 lb of potatoes (cut into bite sized pieces)
- 1 large onion (chopped)
- 2 cloves of garlic (minced)
- 1/2 cup of Feta
- 2 spring onions (diced)
- 2 cups of fresh arugula
Step 1: Place a large saucepan over a medium heat. In a small mixing bowl add the eggs, basil, Parmesan, salt and pepper, whisk well.
Step 2: Add the bacon to hot pan, cook until golden brown, remove from the heat and allow to rest, add the potatoes to the pan and cooked for 6-8 minutes, then add the garlic and onions, cooking for a further 5 minutes.
Step 3: Dice the cooked bacon, add it back to the potato and onion mix, pour in the egg mixture and allow it to seep into the mix, cooking till firm, about 5 minutes. Top with Feta, spring onions and a crack of black pepper. Serve with a side of fresh arugula.