Ingredients
- 4 medium diced potatoes
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 125g lean bacon rashers, chopped
- 1 small zucchini, grated
- 1 cup frozen sweet corn kernels (or peas)
- 2 red capsicums, diced
- 1/2 cup reduced fat grated tasty cheese
- 1/3 cup self-raising flour
- 5 eggs, lightly beaten
- Optional: extra grated cheese topping
Method
- Preheat oven to 180°C or 160°C fan forced. Line baking tray (19cm x 24cm) with baking paper allowing overhang
- Place diced potato in pot of boiling water and cook for 5-10 minutes or until softened
- Heat oil in a medium frying pan over medium heat. Add onion, garlic, bacon and cook stirring often for 4-5 minutes or until bacon is starting to brown. Set aside for 10 minutes to cool
- Add bacon mixture, zucchini, corn, capsicum, cheese, flour and potato to beaten eggs. Mix until well combined
- Pour into prepared baking tray and bake for 50-55 minutes or until golden and firm. Cool in pan for 15 minutes, place in refrigerator overnight
- Cut frittata into small portions and place in small foil trays and freeze
- When ready to use, defrost the required portions. Top with a little extra grated cheese if desired and heat in pie warmer.