Kumara and bacon frittata

Summer seems to be missing - so, we needed a hot lunch today.  This is a quick, easy and satisfying lunch meal - makes enough for 8 decent sized slices.  Depending on the appetites and whether or not you throw a salad on the side it feeds 4-8 people.
Kumara and bacon frittata 
Ingredients
1 large or 2 small-medium golden kumara (sweet potato)
1 onion finely chopped
4 - 6 mushrooms diced
1 bell pepper - colour of your choice - I used yellow
4 rashers bacon - diced
2 Tablespoons olive oil
6 eggs
3/4 cup milk
1 cup fresh bread crumbs (2 slices toast bread in a food processor or grated)
1/2 cup grated cheese
handful of fresh or teaspoon dried herbs of your choice
salt and pepper to taste

Method
Boil the peeled and chopped Kumara until just tender - drain and set aside
Fry the onions, bacon, mushrooms and peppers in a large pan (choose a pan that can also go in the oven) until the onions are soft and translucent

Add the kumara and stir to coat with oil and pan juices - fry for 2-3 minutes.


Make the bread crumbs (I add the herbs to the food processor at the same time as the bread) and beat the eggs and milk to combine - season.


Stir the breadcrumbs in with the egg mixture.

Pour the egg mixture evenly over the vegetables in the pan.  Cook over a medium heat until the egg is set - but still wet on the top.


Sprinkle the cheese evenly over the top and place the pan under a hot grill.


Grill until golden and bubbling.



Cut into slices to serve and enjoy.  Really tasty hot or cold.

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