Cheesy Bacon Potato Frittata

Serves 4-6

4 slices bacon, cooked then diced

2 cups grated potatoes 

1 cup mixed peppers and onions, finely chopped 

6 eggs

100ml milk

1/2 teaspoon salt

120g mature cheddar cheese

1/2 bunch green onions, chopped

Cook bacon in a large frying pan over medium heat until crisp. Remove bacon to drain on kitchen roll; set aside. Scrape the bottom of the pan if needed with a metal spatula. Add peppers, onions and potatoes to the frying pan; cook for 2 minutes, stirring occasionally. Preheat grill.

Beat eggs in a medium bowl. Stir in milk, salt and half of the cheese. Add egg mixture to the frying pan; stir to combine. Cover; simmer until eggs are set on the bottom, 6 to 8 minutes. The centre will still be wet.

Uncover; top with reserved half of the bacon, remaining cheese, then the rest of the bacon. Transfer pan to grill; cook for 2 to 3 minutes or until eggs are set and cheese is melted. Garnish with chopped green onions. Cut into wedges.