Breakie Spinach & Ricotta Frittata with Mick's Double Thick Bacon Rashers
1 tbsp Olive Oil
1 Large Onion, finely diced
1 Punnet Cherry Tomatoes
3 cups Baby Spinach Leaves
6-8 Basil Leaves, finely sliced
100g Fresh Ricotta
6 eggs, lightly beaten
Sea Salt & Pepper, to taste
Green Salad Leaves, to serve
1-2 Mick's Meat Barn Double Thick Bacon Rashers, to serve
Step One - Preheat the oven to 200c.
Step Two - In a large frying pan heat the olive oil over a medium-high heat and cook the onion for 5 minutes or until softened and lightly golden.
Step Three - Add the tomatoes to the pan and stir for 1-2 minutes to soften.
Step Four - Remove the pan from the heat. Add the spinach leaves and basil, toss together to wilt the greens slightly.
Step Five - Transfer the vegetable mixture to a lightly greased 30cm x 20cm baking tray. Break off small pieces of the ricotta and dot throughout the vegetable mixture.
Step Six - Season the eggs and lightly beat. Evenly pour the beaten eggs over the vegetables and cheese. Place in the oven and cook for 20-25 minutes or until the top is golden and eggs well set.
Step Seven - In the frying pan cook the bacon rashers to taste.
Step Eight - Slice and serve the frittata alongside the bacon rashers and salad greens.