Bacon, Mushroom and Spinach Frittata: A filling and hearty frittata meal.
Preheat oven to 200 degrees celsius. Prepare a baking tray by lightly oiling, put aside.
Cut the sweet potato into thin slices, coat with a little olive oil and place in oven, cooking until soft.
In a large bowl, whisk together eggs, milk, herbs, cheese and salt & pepper.
Over medium to high heat in a large oven proof skillet (if you don't have one of these just use a regular frying pan), add bacon and cook until brown and crispy.
Note: I use "bacon chops" from Aldi for this recipe, there's hardly any fat on them and they're a good cut of meat.
Once cooked, place bacon into a bowl and set aside. Add the garlic, mushrooms and peas to the skillet/frying pan and cook, stirring occasionally. Season with salt and pepper to taste.
Stir in the spinach until it begins to wilt. Add the mushroom mix and the bacon to the eggs that have been set aside. Stir together well.
Either in the skillet or in an oven proof baking dish pour half the egg mix in. Layer with sweet potato next and then egg mix again.
Place in the oven and cook for approximately 30 minutes or until the egg has fully cooked.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.