Thinly sliced cooked potato layered with caramelised bacon and onion, covered with a dairy free egg mixture and baked until golden. This frittata is the perfect easy breakfast, lunch or dinner.
1tablespoonextra-virgin olive oilplus extra for greasing
1brown onionfinely diced
4clovesgarlicminced
4rashers baconrind removed and cut into thin strips
500gramspotatoes(3 medium potatoes) peeled, cooked and sliced
8eggs
½cupalmond milk or other milk
1tablespoonseeded mustard
¼teaspoonsea salt
Cracked black pepperto taste
Instructions
Preheat the oven to 180 degrees Celsius (356 F). Grease a medium sized baking dish or quiche dish with extra virgin olive oil.
1 tablespoon extra-virgin olive oil
Thinly slice the potatoes and add to a large saucepan. Cover with water and bring to a boil. Boil until the potatoes are just tender. Carefully tip the potatoes and water into a colander in the sink to drain.
500 grams potatoes
Meanwhile, bring extra virgin olive oil to a medium heat in a large frypan. Add bacon and diced onion and saute until onion is translucent. Add the garlic, sauteing until fragrant. Turn off the heat and set aside.
In a large bowl, whisk together the eggs, almond milk, seeded mustard, sea salt and pepper.
8 eggs, ½ cup almond milk, 1 tablespoon seeded mustard, ¼ teaspoon sea salt, Cracked black pepper
Layer the potato, onion and bacon in the baking dish. Pour the egg mixture over the top and then place the frittata into the oven and bake for 30 minutes. Serve warm or cold.
Notes
Variations
Low FODMAP - omit onion and garlic and use greens of Leeks, thinly sliced, in place.
Vegetarian - omit bacon and use extra seeded mustard and salt for flavour.
Storage
Store leftover frittata covered and in the fridge for up to 4 days. To freeze, slice the frittata, wrap each slice individually and store in an airtight container in the freezer for up to 6 months.