A fantastic, one-pan dish that’s perfect for quick suppers or picnics. The ingredients can easily be swapped for whatever you have to hand – try leeks instead of shallots or make it veggie by replacing the bacon with sautéed mushrooms.
- Cut the shallot in half and finely slice. Peel the potato and dice into 1cm cubes then chop the bacon.
- In a non-stick frying pan, roughly 20cm in diameter, heat the oil over a medium heat and cook the potato for 5 mins, turning and shaking occasionally until it starts to brown. Add the shallot and bacon and cook for a further 5 mins.
- Meanwhile, beat the eggs and yogurt together and season to taste. Turn the temperature to low, then tip the egg mixture into the frying pan, filling up all the space between the potatoes and bacon, then drizzle the pesto over.
- Cook for 15 mins until the frittata is set. Gently loosen around the edges then hold a plate on top of the frying pan, flip the frittata onto the plate and slide back into the pan so the uncooked side is on the bottom. Tuck the edges in and cook for a further 5-10 mins until browned on the outside and set in the centre. Serve warm or at room temperature, sliced into wedges.