Bacon Frittata with Truffle and Artichoke Pesto

4 rashers of streaky bacon

250g red potatoes

3 eggs

100g light cream cheese

30g cheddar grated

60g grated mozzarella for topping

1 green pepper

2 spring onions

1 bay leaf

2 tablespoons of Belazu Truffle and Artichoke pesto - but you can use any you like!

In a skillet from cold over low heat, lay your bacon in and cook until the fat is rendered and bacon crispy, remove the bacon and lay onto paper towel to cool and drain. At the same time boil from cold, 250g of red or white potatoes, sliced or cubed, until tender with the bay. Drain, cool and toss with pesto.

Preheat oven to 200C

Meanwhile mix your cream cheese, eggs and cheddar and slice your pepper.

In the skillet you cooked the bacon in using the rendered fat, lay out the pesto coated potatoes, then green pepper, crumbled bacon and spring onions and dress with mozzarella.

Bake in the oven at 200C for 10-12 minutes until the top looks how you’d like.

Serve at the table with whole roasted chicken, fresh torn sourdough and a balsamic dressed crunchy salad or your favourite grains.

Dig in!

Makes 4 slices

Per slice

Cals 277

P: 14 C:13 F: 18 Fibre: 2