Bacon and Corn Frittata with Roast Kumara Salad

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Toss kumara with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for about 25 minutes, until tender. Turn once during cooking.
3. Heat a drizzle of oil in a large, oven-proof, heavy-based, fry-pan on high heat. Roughly chop bacon and finely slice second measure of red onion. Cook bacon and red onion for 4–5 minutes, until starting to brown. Stir occasionally to break up bacon.
4. While bacon and onion cooks, whisk eggs, sour cream and salt in a medium bowl, until smooth then fold through corn. Pour egg mixture over bacon and onion and stir gently to evenly distribute filling.
5. Remove pan from heat, sprinkle over cheese and season with pepper. Bake frittata (on rack above kumara) for 10–15 minutes, until egg is set.
6. While frittata is baking, finely slice first measure of red onion (if using) and place in a large bowl with baby spinach, whole cherry tomatoes and mustard mayonnaise. When kumara has finished cooking, add to bowl with salad, season and toss to combine. Cut frittata into triangles.
7. Divide bacon and corn frittata between plates and serve roast kumara salad on the side. Dollop a little tomato sauce or relish on the side (if using).