Bacon Frittata with Beetroot Relish

Bacon Frittata with Beetroot Relish

Ready in 45 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, May 13, 2018.

If you don’t have an oven-proof fry-pan, grease and pre-heat a medium baking dish for 5 minutes before adding frittata ingredients. Sprinkle over cheese and bake for 25–30 minutes.


Ingredients

Bacon Frittata

  • 400g kumara
  • ½ broccoli
  • 3 eggs
  • 3 Tbsp sour cream
  • 1/3 cup milk
  • ¼ teaspoon salt
  • 20g semi-dried tomatoes
  • ¼ red onion
  • 150g shoulder bacon
  • 1 cup grated cheese

Salad

  • ¼ tsp vinegar
  • 1 tsp olive oil
  • ½ tsp mustard
  • ½ Lebanese cucumber
  • ½ carrot
  • 1 baby cos lettuce

To serve

  • 2 Tbsp beetroot relish

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Peel and dice kumara 1.5cm and cut broccoli into small florets.
  2. Toss kumara and broccoli with a drizzle of olive oil on prepared tray and season. Bake for about 15 minutes, until tender. Turn once during cooking. Whisk together eggs, sour cream, milk and salt in a medium bowl and set aside. Roughly chop semi-dried tomatoes and set aside.
  3. Dice onion and bacon 1cm. Heat a drizzle of oil in a medium, oven-proof fry-pan on medium-high heat. Cook onion and bacon for 2–3 minutes, until lightly caramelised. Turn heat to low and add cooked kumara, broccoli and semi-dried tomatoes. Stir gently to combine.
  4. Pour egg mixture evenly over kumara and bacon mixture. Sprinkle over cheese and bake on middle rack oven for 15–18 minutes, until cheese is golden and frittata is cooked through.
  5. While frittata cooks, mix vinegar, olive oil and mustard in a large bowl and set aside. Cut cucumber in half lengthways and thinly slice; grate carrot; roughly chop lettuce. Add all to bowl with dressing, toss to combine and season to taste.
  6. To serve, cut bacon frittata into wedges and divide between plates. Top with a dollop of beetroot relish and serve salad on the side.

Nutritional Information

Energy 2530 kj
605 kcal
Protein 37.7g
Carbohydrate 42.0g
Fat 30.9g