SPINACH AND BACON FRITTATA

SPINACH AND BACON FRITTATA

Serves 4

Syns per serving - approx. 0.5, if using the cheese as part of your HEX.

500g new potatoes, scrubbed and sliced into rounds
6 rashers of bacon, all visible fat removed and cut into bite sized pieces
6 large eggs, beaten
100ml semi-skimmed milk - 2.5 Syns
200g baby spinach
4 Spring onions, chopped
50g grated mature Cheddar


In a large pan of boiling water, cook the sliced potatoes for 5-10 minutes or until just tender.
Meanwhile, heat a 22cm frying pan, one with a lid or could use tin foil to cover, and cook the bacon pieces for 5 minutes until starting to brown. Place in a large bowl.
Put the beaten eggs, milk, spinach, spring onions and cooked potato in the bowl with the bacon and stir to combine.
Pour the mixture into the frying pan, cover with the lid and cook over a low/medium heat for about 10 minutes. Preheat the grill to medium. 
Remove from the heat and scatter the grated cheese over the top.
Put under the grill and cook for 10 minutes until set and golden.

Serve with a huge salad or, if you're really hungry, with SW wedges as well!