After making my first frittata I had to try out a different one! Once I had figured out how easy they were to make, I knew I could try out lots of different toppings! This one was as easy as the last and seriously tasty!
Ingredients – Enough for 2 frittata’s.
8 small – medium potatoes, thinly sliced into circles
180g bacon lardons
2 x clove garlic, grated
125g x soft goats cheese
4 tbsp x Pesto
6 x Eggs
100ml Whole Milk
Serve with: Spinach, grated carrot, spring onions and some tomatoes
Add the potatoes to a saucepan, fill with water and bring to the boil until the potatoes are getting soft. Drain and set aside.
Fry the bacon and the garlic in a frying pan until the bacon is nice and crispy.
Whisk the eggs and milk with lots of pepper and some salt.
In a small frittata pan, add some slices of potatoes, followed by some bacon and garlic. Repeat until all the potatoes and bacon are used up! Pour over the egg and milk mixture until all covered.
Let this start to cook round the edges and over the top (until about 2/3rds cooked). At this point add some dollops of pesto and goats cheese around the top. Heat the oven to 180 degrees Celsius.
Pop in the oven for 15 minutes. Remove and let cool and then slide on to a chopping board to cool properly.
Serve with a lovely salad!
Love, A x