2 tbsp olive oil (4 tbsp if you’re not using an ovenproof skillet/ pan)
100g Red Bell Pepper, finely diced
100g Yellow Bell Pepper, finely diced
1 small onion, finely diced
3 cloves of garlic, minced
200g rind less bacon, diced
2 firmly packed cups spinach leaves
80g grated cheddar cheese
Preheat your oven to 200°C/ 390°F
In a bowl whisk together the eggs, cream, pesto, salt and pepper. Set aside.
In a large skillet over medium-high heat, heat 2 tbsp of the olive oil and cook the onions until softened. Add the bacon, bell peppers and garlic and cook for a few minutes more or until the peppers are softened and the bacon is cooked to your liking. Add the spinach and cook for another minute until wilted.
If your skillet is oven proof (if you don’t continue to step 5): add the egg and pesto mixture and, stirring occasionally, cook until the eggs begin to cook (you’ll start seeing scrambled egg-like lumps appear). Sprinkle over the cheddar cheese and place the skillet into the preheated oven. Cook for 10 to 15 minutes or until cooked through (the centre should be firm to touch). Remove from the oven and serve.
If you don’t have an oven proof skillet: Add the remaining 2 tbsp of olive oil to a 20cm diameter baking pan and place in the oven for three minute to heat. Remove from the oven and add the cooked onion, bacon, spinach and peppers. Pour over the egg and pesto mixture and sprinkle with the cheddar cheese. Place in the oven for 25 to 35 minutes or until the frittata is cooked through – the centre should be firm to touch. Remove from the oven and serve.