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, November 25, 2018.
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Ingredients

Frittata

  • 400g orange kumara
  • ½ broccoli
  • 3 eggs
  • 3 Tbsp sour cream
  • 1/3 cup milk
  • 20g semi-dried tomatoes
  • ¼ red onion
  • 1 pack short-cut bacon
  • 1 block Parmesan cheese, grated

Salad

  • 1 carrot
  • ½ bag baby spinach
  • ½ tsp mustard

To Serve

  • 2 Tbsp beetroot relish

Steps

  1. Prep veggies Preheat oven to 220oC. Peel and dice kumara 1.5cm and cut broccoli into small florets.
  2. Cook veggies Toss kumara and broccoli with a drizzle of oil on a lined oven tray and season. Bake for about 15 minutes, until tender. Turn once during cooking. In a medium bowl, whisk together eggs, sour cream, milk and a pinch of salt. Roughly chop semi-dried tomatoes.
  3. Make filling Dice onion and bacon 1cm. Heat a drizzle of oil in an, 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 semidried tomatoes. Stir gently to combine.
  4. Cook frittata Pour egg mixture evenly over kumara and bacon mixture. Sprinkle over cheese and bake for 15–18 minutes, until cheese is golden, and frittata is cooked through.
  5. Make salad Peel carrot into ribbons and roughly chop spinach. Add all to a bowl with mustard and a drizzle of oil and vinegar. Toss to combine and season.
  6. Serve wedges of frittata topped with relish with salad on the side.