BACON, POTATO AND KALE FRITTATA

PREP TIME: 10 MINS

COOK TIME: 25 MINS

SERVES 4 (AS A LIGHT MEAL)

400g red-skinned potatoes,

unpeeled, chopped

4 rashers lean bacon,

chopped

2 cups chopped kale

1 large brown onion, chopped 8 x 60g eggs

Freshly ground black pepper

1 Cook potato in a medium saucepan of boiling water for 10 minutes, or until just tender. Drain.

2 Meanwhile, cook the bacon in a medium non-stick ovenproof frying pan over medium-high heat, or until bacon is starting to become crisp. Add kale and onion. Cook, stirring occasionally, for 5 minutes or until tender. 3 Preheat a grill on medium-high. Add the cooked potato to the pan and toss to combine. Whisk the eggs and pepper and pour over the vegetables. Reduce heat to medium-low. As the mixture sets, run a spatula around the edge of the pan, lifting the egg mixture so the uncooked portion flows underneath. Continue cooking and lifting the edges until the egg mixture is almost set

(about 8-10 minutes).

4 Place the frying pan under the grill. Cook for

2-3 minutes, or until the frittata is set on top and is light golden brown. Set aside for 5 minutes. Slide the frittata onto a serving platter. Cut into 4 wedges. Serve. ➤