Bacon and Mustard Frittata

SERVES 4

4 eggs

35g Cheddar, grated

2 tsp wholegrain mustard 2 tbsp olive oil

250g bacon rashers, fat removed and thinly sliced 1 onion, thinly sliced

40g baby spinach leaves 1 tomato, thinly sliced

1 Preheat the oven to 180°C/160°C fan/gas mark 4. Crack the eggs into a large bowl and whisk together.

2 Add the cheese and mustard and whisk together. Season well with salt and black pepper. 3 Heat the oil in a large, deep and ovenproof frying pan over a medium-high heat. Add the bacon and onion and cook, stirring occasionally, for five minutes or until light golden.

4 Add the spinach to the pan and cook, tossing, for 1-2 minutes so the spinach wilts.

5 Reduce the heat to low and pour the egg mixture into the pan. Swirl the egg around the pan so it covers the base.

6 Arrange the tomato slices on top of the egg and cook for 5-8 minutes or until the frittata is set around the edge, but still runny in the centre.

7 Place the frying pan in the oven and bake for 30 minutes or until the frittata is golden and set.