Silver beet, potato and bacon chunky frittata

The feta and bacon give this frittata a lovely salty tang and the silver beet adds goodness and colour.

Instructions

Briefly cook the silver beet in the microwave for 1 minute, or blanch it in boiling water for 2 minutes then cool under cold water.

Slice the potatoes into thick slices. Beat the eggs together and set aside.

In a wide-bottomed ovenproof pan, fry the onion and bacon until soft in a little oil. Add the potatoes to the pan, toss to combine, then spread the silver beet out over the top of everything in the pan. Pour the egg mixture over the top of everything and tip the pan so the mixture is evenly distributed.

Cook the frittata over a moderate heat until the egg is set.

Sprinkle the feta over the top and place under a hot grill for 5 minutes, until the top is browned and the cheese melted.

Serve immediately with your favourite salsa.