An amazing frittata recipe loaded with fresh greens, tasty veg and cheese.
Pancetta, Tomato & Spinach Frittata
70g Specially Selected Smoked Pancetta Strips
1 Medium Red Onion
6 Medium Eggs
70g Fresh Baby Spinach Leaves
150g Baby Plum Tomatoes
60g Grated Mature Cheddar Cheese
12ml Olive Oil
Sea Salt and Black Pepper
1 x 20cm Heavy Based Frying Pan
Pre-heat the grill to high.
Whisk the eggs together and season with a little salt and some black pepper then stir in the grated cheese.
Peel, half and thinly slice the red onion.
Slice and dice the pepper.
Chop the pancetta into strips.
Cut the tomatoes in half.
Sauté the pancetta, pepper and the red onion in the olive oil for 5 minutes until the pancetta is browned and the pepper and onion softened.
Add the tomato halves and the spinach leaves.
Cook stirring till the spinach has wilted.
Pour the egg and cheese mixture over the pancetta mixture in the pan.
Lift and tilt the pan to spread the egg mixture evenly.
Cook gently for about 5 minutes until the egg has set.
Put the pan under the grill for 3 to 4 mins to set the top.
Allow to cool then cut into wedges.
Refrigerate for up to 2 days.
Can be served warm with beetroot, carrot and cucumber.