SERVES: 8
PREP: 15 MINS
COOK: 45 MINS

INGREDIENTS
2 tbs olive oil
6 bacon rashers, chopped
1 onion, finely chopped
1 1/2 cups frozen peas
l cup grated tasty cheese
12 eggs, lightly beaten
1/2 cup cream
Green salad, to serve

MINT CREAM
2/3 cup sour cream
2 tbs cream
1/4 cup mint, finely chopped
Salt and pepper, to taste

1. Grease a 19cm x 30cm lamington tin. Line base and sides with baking paper, extending paper 2cm above edges of pan.

2. Heat oil in a large frying pan. Add bacon and onion. Cook, stirring occasionally, until onion is soft. Transfer to a bowl. Add peas, cheese, eggs and cream. Mix well and pour mixture into prepared pan.

3. Cook, uncovered, in a moderate oven (180ºC) for 40 minutes or until lightly browned and firm to touch. Stand frittata in pan for 5 minutes before cutting into 8 triangles.

4. To make mint cream, place creams in small bowl. Add mint. Season with salt and pepper. Stir until combined.

5. Serve frittata warm or cold with mint cream and a green salad.

TIP: Frittata can be made up to two days ahead. Keep covered in refrigerator. To reheat, place frittata in foil. Cook in a moderate oven (180ºC) for 20 minutes, or until warm.