Bacon, potato and red capsicum frittata

This frittata is our current favourite, and we eat it at least once a month at the moment. The original inspiration for this recipe came from Meals in Minutes, which is a brilliant cookbook if you're after good, fast, easy meals. It was given to us nearly 12 years ago when we were first married, and we cooked from it at least once a week for a long time! We still use it fairly regularly, so it's definitely stood the test of time.

The original recipe was first modified when we discovered how much yummier it was if we roasted rather than steamed the potatoes. And in the last 6 months, I've substituted the spinach for capsicum and mushrooms, and replaced the cheddar cheese with feta (I use Persian feta at the moment which is unnecessarily indulgent, but yummy). The original was good (obviously, we've been eating it consistently for 12 years), but right now, I think this one's better!

The core of the dish is the potatoes, bacon and onion (and eggs, of course). Playing around with the additional veges is potentially excellent, because you might come up with other great combinations. And obviously, if you'd like to steam the potatoes rather than roasting them, that's OK too! This is the sort of recipe that you can easily extend to feed more by adding extra eggs, potatoes and veges. This version serves 2 on it's own or 3 with a side salad.

Bacon, Potato and Red Capsicum Frittata

2 medium potatoes, peeled and cut into 2cm cubes

2 tbsp olive oil

2 middle rashers bacon, finely sliced

1 onion, finely sliced

1/2 red capsicum (pepper), chopped

3 mushrooms, chopped

3 eggs, lightly beaten

1 tbsp milk

100g feta

Toss the potato with half the oil and salt & pepper. Roast at about 200ºC for 30 minutes or until nicely cooked, stirring occasionally. (Or microwave for approx 5 mins until cooked through).

Heat remaining oil in a medium frypan and fry bacon and onion over medium heat for 10 minutes or until onion is really soft and bacon is just starting to colour. Add capsicum and mushroom and cook for about 5 minutes.

Add potatoes and stir to distribute everything relatively evenly. Combine eggs and milk, lightly season and pour over bacon mixture. Tilt pan until the egg is well distributed, then crumble feta over the top.
Continue cooking on the stove top for a few minutes, then place under the griller until the egg is cooked through. Serve cut into wedges.