Bacon Frittata with Red Onion and Cherry Jam

Steps

1. oven to 220°C. Line an oven tray with baking paper. Set aside an oven-proof fry-pan or a greased baking dish (measuring about 25 x 30cm).
2. Toss kumara with a drizzle of olive oil on prepared tray and season with salt and pepper. Bake for about 15 minutes, until tender.
3. Whisk together eggs, sour cream, milk and salt in a large bowl and set aside. Roughly chop semi-dried tomatoes and set aside. Dice red onion and bacon 1cm.
4. When kumara has almost finished baking, heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat and cook onion and bacon for 2-3 minutes, until lightly caramelised. Reduce heat to low and add baked kumara and semi-dried tomatoes. Mix gently to combine.
5. Pour egg mixture evenly over kumara and bacon mixture. Sprinkle over grated cheese and bake (on middle rack of oven) for 15-18 minutes, until cheese is golden and frittata is cooked through.
6. While frittata cooks, mix vinegar, olive oil and mustard together in a large bowl and set aside. Cut cucumber in half lengthways and thinly slice; peel and grate carrot; roughly chop lettuce. Add all to bowl with dressing, toss to combine and season to taste with salt and pepper.
7. cut bacon frittata into wedges and divide between plates. Top with a dollop of red onion and cherry jam and serve iceberg salad on the side.