BACON & TOMATO FRITTATA

2 SmartPoints per serving

Serves 2

100g baby potatoes, sliced

3 eggs

1 tbsp fresh flat-leaf parsley, chopped

Calorie-controlled cooking spray

1 red onion, sliced

4 bacon medallions

50g mushrooms, sliced

5 cherry tomatoes, halved PUT THE potatoes in a pan, cover with cold water and bring to the boil. Cook for 5 minutes until tender. Drain and set aside to cool. Meanwhile, beat the eggs in a bowl with 1 teaspoon cold water and the parsley. Season to taste. Heat a small frying pan over a medium heat and mist with cooking spray. Add the onion and cook for 5 minutes until golden, then transfer to the bowl with the eggs. Fry the bacon in the pan for 2-3 minutes, chop, then add to the bowl. Mist the pan with more spray and cook the mushrooms for 2-3 minutes until tender and golden. Tip them into the bowl, add the cooled potato slices and stir everything together. Return the mixture to the frying pan and cook on a medium heat for 4 minutes. Meanwhile, preheat the grill to medium. Top the frittata with the tomatoes and put the pan under the grill for 4-5 minutes, until the egg is set and golden on top. Leave to rest in the pan for 5 minutes (this makes it easier to slice), then slide the frittata onto a board and cut into 4 wedges. Serve 2 wedges per person.