Spinach and Cheese Breakfast Frittata

Jun 5, 2017 | 0 comments

Spinach and Cheese Breakfast Frittata


Serves 3

  • 6 rashers Dargle Valley Streaky Bacon – diced (optional)
  • 1 Leek – finely chopped
  • 6 free range eggs
  • Splash of milk
  • 3 good sized Swiss Chard (Spinach) leaves – stems removed and chopped
  • 1 wedge of Longshadow feta – crumbled
  • 2 Sliced tomatoes
  • ½ cup of grated Longshadow Cheddar


Fry the diced bacon in a pan with some butter or coconut oil, add the leeks after a few minutes so as not to overcook.

Lightly whisk the eggs and milk together.

Add in the spinach and feta.

Pour the mixture into the pan with the bacon, making sure it spreads evenly.

Add the sliced tomato and sprinkle the cheese over it all.Leave to cook over a medium heat for about 5 minutes, then pop under the grill until golden on top.

We often have this as a breakfast, you can add anything you fancy into it.You could put this mixture straight into small muffin tins, bake for 10 minutes at 180 and serve with salad or pop in as snacks for school lunches.


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