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A filling heathy tasty brunch dish which also reheats very well if there are any leftovers.

Tender onions, crispy bacon and soft potatoes all cooked together in softly beaten eggs.

Serves 4.

Low – calories cooking spray

1 onion, sliced thinly

4 lean bacon rashers, cut into thin strips

6 eggs, beaten

2tbs fresh parsley, chopped

350g leftover cooked potatoes, sliced

Salt and freshly ground black pepper

Method

Preheat your oven 200c, gas 6, 400f

Heat a non – stick frying pan, about 25cms in diameter, and spray with the low – fat cooking spray. Gently sauté the onion and bacon for 5 minutes.

Meanwhile, beat the eggs in a large bowl with plenty of salt and pepper, add the parsley.

I decided to cook my frittata in the oven, so I sprayed an oven proof dish, 28cms x 19cms with low – calorie cooking spray.

In the dish, layer the potatoes, onions and bacon, pour over the egg and parsley mixture.

Bake in the oven for 20 – 25 minutes until the eggs are firm and the top is brown and crispy.

Note; If you prefer not to use your oven, you can leave all the ingredients in your frying pan and then carefully invert the frittata on to a plate and then slide it back into the frying pan to cook for 5 minutes on the other side.

Serve with watercress and cherry tomatoes.