SPINACH FRITTATA

Heat grill and blacken a red capsicum. When done wrap in plastic for a few minutes before peeling off the skin and chopping into medium dice.

Prepare baking dish. I use a large quiche dish or other wide baking dish. To save on clean up I line with baking paper.

12 eggs = 24 gm
1 thick slice of bread steeped in
1/2 cup milk = 30gm
When bread is soft add eggs, beat well.
2 large onions diced =18
bacon pieces = 0
roast, coarsely diced red capsicum, (bell pepper) = 6
grated cheese = 0
crumbles blue cheese or feta = 0
1 bag of baby spinach = 4
 1/4 tub sundried tomato, pinenuts and parmesano  or any other flavouring and seasoning. you like. = 2
2 medium tomatoes sliced =16

Cook the onion and bacon until soft, while the bread is soaking in the milk. and beaten eggs
Gently add in grated cheddar or parmesan and cooked onion and bacon.
Layer half the spinach in baking dish
Cover with half egg,cheese and bacon mixture
Scatter with dollops of pesto and about half of the crumbled blue cheese
Spread the remaining spinach followed by the rest of the egg mixture.
Use the back of a large spoon to press down the spinach unril it is mostly covered by the liquid
Cover the top with the remaining cheese
Followed by the sliced tomatoes and a sprinkle of ground pepper.
Bake until firm to touch in the middle and the top is beginning to golden up.
I cooked this for 20-25 minutes at 200'F then turned the oven to 170'F for another 15-20 minutes and it was perfect. Light and not over cooked.

Aproximate total carbohydrates =100 gms

Makes 4 very generous servings, easily stretched to 6 or even 8 with a good salad.

Very Yummy. The blue cheese and pesto lifted it out of the ordinary. Perfect lunch dish with a salad.