Bacon and Cheese Frittata

Steps

1. Roast kumara Preheat oven to 220oC. Peel and dice kumara 1.5cm. Toss kumara on a lined oven tray with a drizzle of olive oil and season. Bake for about 15 minutes, until tender. Turn once during cooking. In a large bowl, whisk together eggs, first measure of sour cream, milk and ½ tsp salt.
2. Cook bacon Dice bacon 1cm. Heat a small drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Cook bacon for 4-5 minutes, until lightly caramelised. Add corn and cook for 2-3 minutes further. Turn heat to low, then add cooked kumara. Stir gently to combine. Remove pan from heat.
3. Bake frittata Pour egg mixture evenly over kumara and bacon mixture, then season with pepper. Sprinkle over cheese and bake on middle oven rack, for 12-14 minutes, until cheese is golden and frittata is cooked through. If you don’t have an oven-proof fry-pan, grease and preheat a medium baking dish for 5 minutes before adding frittata ingredients and cheese. Bake for 25–30 minutes.
4. Make salad In a medium bowl, mix mustard and vinegar with a drizzle of oil. Peel carrot into ribbons and add to bowl with dressing, along with spinach. Toss to combine and season.
5. Serve frittata with cherry jam, remaining sour cream and salad.