Cheesy Bacon Frittata
- White potato 2 med
- Bacon 100 g
- Spinach 1 hfl
- Vegetable oil 2 tbs
- Egg 5 lge
- Feta cheese 3 tbs
- Salt 2 tsp
- Smoked paprika 1 tsp
- Garlic powder 1 tsp
- Oregano 1 tbs
- Milk 60 ml
Peel and chop the potatoes into small cubes. Take a small saucepan add in the potatoes, 1 tsp of salt and just enough water so it covers the potatoes. Cook until a fork can go through the potatoes but not breaking apart just yet.
Chop the bacon and add it to a non-stick frying pan along with the vegetable oil. Fry the bacon until it turns crispy this will take about 5-7 minutes on medium heat.
Pour off the excess water off the potatoes and put it aside. Once the bacon is nice and crispy add in the spinach fry for 1 minute, then add in the potatoes along with some salt, garlic powder, oregano, and smoked paprika.
Whip the eggs with the milk and pour it over the potato bacon base. Crumble some feta cheese over it and cook on a low heat for 3 minutes.
Preheat the grill to max. Place the pan under the grill for about 2-3 minutes or until the eggs aren't shakey on the surface anymore.
Chop some parsley for garnish. Take a flat plate place it over the pan and flip it. Serve it with a side of toast.