Bacon Frittata with Tomato Relish

Steps

1. Preheat oven to 230°C.
2. Cook veggies Toss kumara, parsnip and carrot with a drizzle of olive oil on a lined oven tray and season. Roast for about 15 minutes, until tender. Turn once during cooking.
3. Prepare frittata In a medium bowl, whisk together eggs, sour cream, ¼ cup water and a pinch of salt. Season with pepper and set aside. Finely chop spinach, remove rind from bacon and roughly chop
4. Cook frittata When veggies have 5 minutes remaining, heat a drizzle of oil in a medium, oven-proof fry-pan on medium-high heat. Or grease and pre-heat a medium baking dish for 5 minutes. Cook bacon for 3-4 minutes, until lightly caramelised. Reduce heat to low and add roasted veggies and spinach.
5. Bake frittata Pour egg mixture evenly over kumara and bacon mixture. Shake pan to evenly distribute egg mix, then sprinkle over cheese. Bake on middle oven rack for 9-10 minutes, until cheese is golden and frittata cooked through.
6. Prep cucumber Peel cucumber into ribbons and toss with a drizzle of balsamic vinegar, if desired.
7. To serve Cut frittata into wedges and divide between plates. Top with cucumber and a dollop of relish or tomato sauce for fussy foodies.