Tomato & Goats Cheese Frittata


– 6 gourmet or baby potatoes
– 2 rashers bacon
– 3 tablespoons vegetable oil
– 3 handfuls baby spinach leaves
– 1 teaspoon capers
– 1 spring onion, sliced
– 6 Beekist® Sunshine Mix Tomatoes, sliced in half
– 100g goats cheese
– 8 eggs


Slice the potatoes into thin slices. Place in a medium-sized pot and cover with water. Bring to the boil then turn down to a simmer. Simmer for around 10 minutes or until tender when pierced with a knife. Drain well and set aside. Fry the bacon in the vegetable oil until crispy then drain on paper towels. Chop into 1cm pieces.

Oil a large oven-safe frying pan or deep-sided dish. Place the spinach leaves on the bottom. On top of the spinach, arrange attractively the cooked potatoes, bacon pieces, capers, spring onions and tomatoes. Crumble over large chunks of goats cheese. Break the eggs over the other ingredients evenly. Pierce the yolks so they run. Bake for 20-25 minutes until the egg has set firm. Serve warm as a brunch or breakfast dish.

Serves 4