Potato and bacon frittata with the Little potato company
- 12 Fingerling potatoes, steamed
- 2 tbsp olive oil
- ½ medium onion, diced
- A few handfuls of spinach
- 4 pieces of cooked bacon, diced
- 8 Eggs
- 2 green onions, thinly sliced.
- ½ cup shredded cheese
- salt and pepper
- Steam the potatoes and set aside. My microwave steamer took 7 minutes.
- Preheat the oven to 400 degrees.
- Cook the onions in olive oil until soft.
- Place the spinach in the skillet with the onions and cook until wilted.
- Scatter the potatoes and bacon evenly in the skillet.
- Crack the eggs in a large bowl and whisk until frothy.
- Season with salt and pepper.
- Pour the eggs into the skillet and sprinkle with cheese and green onions
- Leave the eggs to cook for 5 minutes before transferring to the oven.
- Transfer the skillet to the oven and bake for 20 minutes.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2014/12/potato-bacon-frittata/
3.5.3251