A fridge raid at the end of the week can sometimes provide wonderful results provided you feel confident about your ability to use the leftovers in your next few dishes.
The key to success for me lies in knowing what flavours complement each other. While I had capsicum, spinach, bacon and bocconcini that all needed using up, I wasn’t so sure of the result. After all, I knew that while bacon goes very well with spinach, I wasn’t so sure it wouldn’t be too bossy for lightly flavoured bocconcini.
As it turns out, this is a wonderful big-flavoured meal, perfect for breakfast alongside some toast or roasted tomatoes. It doesn’t need a lot more given it’s bang full of flavour notes with no one ingredient out-doing the other. The last thing one needs at a leisurely breakfast is a heated argument between competing personalities.
Serves 4 for a light breakfast
- 1 tbsp olive oil
- 1 small onion, diced
- 2 rashers bacon, diced
- ½ red capsicum, diced
- 6 eggs
- sea salt and freshly ground black pepper
- 2 cups (about 50g) baby spinach leaves, roughly chopped
- 4-6 cherry bocconcini, sliced into 1cm slices
Preheat oven to 180 °C. Heat the oil in a large heavy based ovenproof frypan over medium heat. Add the onion and bacon and sauté for four minutes until the bacon colours and the onion starts to soften.
Add the capsicum and sauté for a further three minutes until the capsicum starts to soften and the onion turns translucent. Stir the chopped spinach briefly through the bacon and turn the heat down to low. Shake the pan to settle the contents of the pan into an even layer.
In a separate bowl lightly whisk the eggs and a pinch each of sea salt and black pepper. Pour the eggs over the bacon and spinach. Allow the egg at the bottom of the pan to firm up over the next minute or two, then scatter the bocconcini slices over the top.
Place the frittata in the pan into the oven and cook for a quick five to ten minutes until the top of the frittata is firm and golden brown. Take care when you remove the pan – the handle will be hot. Serve immediately with roasted tomatoes of thick slices of toast.
$9.20 for four people