What a threesome! Spinach, bacon and feta are like the Three Musketeers of the food world. Whether in a frittata, savoury pie, scone, omelette, quiche — you name it and it will be delicious!
Frittatas are carb free, they look impressive, and they are incredibly easy to make. It’s the perfect weekday dinner turned next morning’s breakfast.
Who’s hungry? Vincent and I, and future Vincent and I who want leftovers the next day. This recipe serves 3-4 people.
- 300g diced bacon
- 500g fresh spinach leaves
- 7 courgettes, sliced
- 1 onion, diced
- 1 tsp crushed garlic
- 6 eggs
- 1 cup milk
- 2 feta rounds
- 100g Edam cheese, grated
- 1 tbsp olive oil
- 1 tbsp garlic & herb seasoning
- 1 tbsp savoury seasoning
- salt & pepper
Preheat the oven to 180 degrees Celsius. Add the eggs, milk and seasoning to a mixing bowl.
Whisk the mixture until well combined.
Get a deep-ish frying pan or saucepan that won’t melt in the oven and add a little olive oil to it, over medium heat on the stove. Pop the onions and garlic in there.
Once the onions are translucent, add the bacon.
Once the bacon has cooked a bit, add the courgettes.
Now add all of the spinach. Also sprinkle some more seasoning over it.
Stir it carefully — your pan will overflow for a bit but the spinach should wilt away eventually.
Now pour the egg mixture on top.
Make sure it covers everything.
Crumble feta on top.
Add the grated Edam cheese. Let it cook on the stove for 3 minutes and then pop it in the oven.
While your frittata bakes, take a swig of wine. I’m having Leipoldt Sauvignon Blanc.
After baking for 15 minutes, remove the frittata from the oven and let it cool for 3 minutes before serving.