Leek, kumara and bacon frittatas
160g (2 medium) kumara, peeled and cubed2 tbsp olive oil 1 leek, finely sliced4 rashers rindless bacon, coarsely chopped5 large eggs¼ cup milk2 tbsp cream¾ cup grated cheddar cheese2 tbsp
|2||Kumara, medium, peeled and cubed|
|2 tbsp||Olive oil|
|1||Leek, finely sliced|
|4||Bacon rashers, coarsely chopped|
|¾ cup||Cheddar cheese|
|2 tbsp||Fresh parsley|
|1 to taste||Salt & freshly ground pepper|
- Cook kumara in boiling, salted water until just tender. Drain and set aside. Heat a non-stick frying pan, add oil and leek and cook over a medium heat for 5 to 10 minutes until softened. Set aside. Add bacon to the same pan and brown, then set aside to cool.
- Preheat oven to 170 degC on fan bake. In a bowl, whisk together eggs, milk and cream, then stir in kumara, leek, bacon, cheese and parsley. Season well with salt and pepper.
- Spray four ¾-cup capacity ceramic pie dishes or Texas muffin tins with oil. Divide mixture between baking dishes. Bake for 35 minutes or until set.
- Remove from oven and allow to cool a little before turning out.