FUSS-FREE BACON & FETA FRITTATA

This is an extract from Simple Suppers: A Year of Easy & Delicious Family Dinners by Sarah Graham, published by Penguin Random House South Africa, retailing at R420.

Serves: 4

INGREDIENTS

• 150g bacon, diced
• 1 tablespoon olive oil
• 2 handfuls (about 100g) baby spinach, finely chopped
• 6 eggs, lightly whisked
• 1 cup full cream milk
• ½ cup feta (crumbled) or soft goat’s milk cheese, or cheddar, grated
• salt & black pepper, to taste

To serve:

• salad greens, dressed

METHOD

1. Preheat the oven to 190°C.
2. Fry the bacon in a little olive oil in a medium-sized ovenproof pan for 3–4 minutes, or until it is lightly golden. Stir in the spinach until it wilts.
3. Beat the eggs and milk together and pour into the pan. Add the cheese and seasoning.
4. Bake for 20 minutes, or until golden. Remove from the oven, let it cool slightly, then serve.

VARIATIONS

• Use slivers of smoked salmon instead of bacon, which will also shorten the cooking time, as you only need to wilt the spinach before baking.
• Divide the mixture among the holes of a muffin tray to make a tasty snack or lunchbox filler.