Saturday, 3 January 2015
From garden to plate...........spinach, bacon and feta brunch slice
My summer vegetable garden is full of spinach at the moment, so the other morning I made an easy spinach, bacon and feta brunch slice. I was going to call it a frittata then I was told that it would have to have been made in a skillet.......so "brunch slice" it is.
I was out of onions so diced up some garlic and bacon then fried them off. I added a couple of large handfuls of roughly chopped spinach. I then cracked 8 eggs into a jug (I used our bantam eggs which are smaller than chook eggs), whisked with a splash of milk and added some chilli flakes, pinch of salt, lots of cracked pepper and chopped up feta.
I lined a slice tray with baking paper, then spread the fried garlic, bacon and spinach out then poured the egg and feta mix over the top.
Bake in a hot oven (180 degrees C) until the egg is cooked -should be slightly springy to the touch.
Let it cool and serve with a fresh garden salad.
I enjoyed this the next morning for breakfast to so it is delicious also when eaten cold. This would be a great slice to take on a picnic as well.
Delicious, healthy and it always feels good to use ingredients from your own back yard.