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Capsicum Potato Frittata

Serves: 3 - 4

Cooking Time: 20 minutes

Ingredients:

500g potatoes

4 rashers rindless bacon, chopped

½ medium red capsicum, seeds removed and chopped

4 spring onions, sliced

4 eggs, beaten

½ cup milk

3 tablespoons chopped parsley

salt and pepper to taste

½ teaspoon nutmeg

1 cup grated Bega Vintage Strong & Bitey natural cheese

50g butter

Preheat griller to medium. Peel and cook potatoes until tender. Drain and cut into 1 cm cubes.
Fry bacon, capsicum and spring onions in a 23 cm non-stick frypan for 2 minutes. Add potatoes, cook further, turning often, until lightly browned.
Beat eggs, milk, parsley and seasonings together in a bowl. Stir in potato mixture and cheese.
Melt butter in pan, when hot and sizzling, pour in the egg mixture. Cook over low heat, lifting edges around pan with a spatula to allow uncooked egg to set.
When almost set in centre, remove and place under griller. Cook until egg mixture sets and lightly browns.
Cool slightly, cut in wedges and serve with tossed mixed salad.