Ingredients

• 2 rashers back bacon
• all visible fat removed
• spray oil
• for frying
• 125g/4½oz mushrooms
• thinly sliced
• 75g/2½oz spinach
• 100g/3½oz boiled potatoes (or leftover baked potatoes) cut into rough chunks
• 100g/3½oz cherry tomatoes
• halved
• 4 medium free-range eggs
• beaten
• salt and freshly ground black pepper

Directions

• Preheat the grill to medium-high. Grill the bacon until it is browned on both sides. Remove from the grill and set aside.
• Spray a small non-stick frying pan with spray oil and place on a medium-high heat. When the pan is hot
• fry the mushrooms for 5 minutes
• stirring frequently
• until they are browned and softened. Set aside.
• Rinse the spinach under cold water and drain it in a sieve. Add it to the frying pan and cook for 1-2 minutes
• stirring all the time
• so that the leaves steam in the residual water. When the spinach is cooked
• but still bright green
• transfer back to the sieve and press with the back of a spoon to squeeze any remaining water from the leaves. Set aside.
• Wipe the frying pan clean
• spray with oil and return to a medium heat. Fry the potatoes and tomatoes without stirring too much
• so that the vegetables take on some colour but don’t fall apart – about 5 minutes.
• Meanwhile
• beat the eggs in a fairly large bowl. Chop the cooked bacon and the spinach. Add to the eggs along with the cooked mushrooms. Season the eggs with salt and freshly ground black pepper.
• When the tomatoes and potatoes are golden-brown in places
• spoon them into the eggs with the other vegetables. Give the egg mixture a brief stir
• then pour it back into the frying pan and place it back over the heat. Cook gently over a medium heat for 10 minutes
• until the egg looks set around the edges (it may be a little runny on the top).
• Place the pan under the grill for 2 minutes to finish cooking the frittata on top. Turn out the frittata onto a plate and let it cool slightly before cutting into wedges. Serve with a crunchy salad for maximum veggies.