Lunchbox Bakes - Potato, Bacon and Cheese Frittata

I whipped this up for lunch today for lunch with a friend, it is quick, easy, delicious and perfect as a hot lunch now the cold weather is starting to settle in.

Ingredients:
2 large potatoes, peeled and quartered
6-8 strips of streaky bacon chopped into small pieces
2 tablespoons olive oil
4 tablespoons of chives finely chopped
6 eggs
2 tablespoons cream or full fat milk
100 grams Cheddar cheese, grated
Salt and pepper to season

Method:
Cook the potatoes in boiling salted water for 20 to 25 minutes or until cooked through. Drain and leave to cool slightly before cutting into cubes. (I did this the night before to make things quicker at lunch time).
Pre-heat your oven grill to 180°C.
Heat a large non-stick frying pan. Pour olive oil into pan. Fry the bacon until golden.
Add the diced potatoes and cook for a few minutes over a medium heat.
Beat the eggs, adding half the Cheddar and half the chives. Season with the salt and pepper.
Pour the eggs over the bacon and potatoes. Stir gently in the pan for a few minutes, allowing the frittata to cook over a medium-low heat until it begins to set, leaving a moist surface.
Sprinkle the remaining chives and Cheddar on top and warm under the grill until the top has set and the cheese melted.
Remove from the oven and allow to cool in the pan for 10 minutes before cutting the frittata into wedges to serve.

Lunchbox Bakes – Mini Vegetable Frittatas

Simon and I have been enjoying these Vegetable Frittatas as one of our lunchbox snacks this week.  They are a great way to get kids eating more vegetables and eating healthy.  I find the Frittatas super tasty and I have been looking forward to my morning tea when I can eat my one for the day :)

Remember if you make something that is suitable for lunches, you can also take part in Lunchbox Bakes.  It would be great to see what everyone else has been creating.  Information about the event can be found on the Lunchbox Bakes page.

Makes 12 cupcake sized frittatas

4 spring onions, sliced into thin rounds
3 medium courgettes, chopped into 1cm pieces
1 medium red pepper, finely chopped (peppers kinda scare me, so I used about 6 mild piquanté peppers which come in a jar by Peppadew)
1 punnet (250g) cherry tomatoes, cut into quarters
125g cheese, cut into 1cm cubes (I used Mainland’s ‘Egmont’ cheese)
8 large eggs
125ml cream
freshly ground black pepper
a good pinch of dried oregano

Preheat the oven to 180°C.  Grease a 12 hole muffin tray well, or use a flexible muffin mould.
Fry the onions, courgettes, red pepper and oregano together in a medium frying pan for 5 minutes or until the vegetables are a light golden brown.
Leave the vegetables to cool for 5 minutes then stir in the tomatoes and cheese.
Break the eggs into a bowl.  Add the cream and a small amount of pepper then whisk together.
Spoon the vegetable and cheese mixture into the muffin tray holes.  Pour the egg mixture over the top.
Bake for about 30 minutes or until puffed, golden and set.  Leave to cool for 5 minutes then gently run a round bladed knife around the outside of each muffin hole and lift the frittatas out.  The frittatas can be eaten hot or cold.