Spinach, bacon and double cheese bake

Something magical happens when eggs, cream, cheese, smoky bacon and vegetables are united. This dish is lovely served with a crisp green salad and also fab popped in lunchboxes the next day, if there’s any left over.

3 medium waxy potatoes, about 400g, peeled and cut into 2-cm cubes

1 red onion, quartered, layers separated

1 tbsp extra virgin olive oil

sea salt and freshly ground black pepper

150g smoked bacon lardons

8 large eggs, lightly beaten

240ml double cream

50g grated Parmesan cheese

130g grated mozzarella cheese

70g spinach leaves, finely sliced

2 garlic cloves, crushed

1 tsp sea salt flakes

Serves: 6 | Takes: 1 hour

Preheat the oven to 200°C/400°F.

Place the potatoes and onion in a 30 x 20 x 5-cm roasting tray, toss with the olive oil and season with salt and pepper. Roast for 15 minutes, shaking the tray occasionally. Add the lardons to the tray, shake well and roast for a further 10 minutes.

Meanwhile, stir the eggs and cream together in a large bowl. Stir in the cheeses, spinach, garlic, the 1 teaspoon of sea salt flakes and some pepper and mix well.

When the vegetables and lardons have done their time in the oven, loosen them with a spatula to ensure they’re not sticking to the bottom of the tray. Pour in the egg mixture and use a wooden spoon to nudge the vegetables around so they’re evenly distributed and the spinach is almost submerged in the liquid. Bake for 20–25 minutes, or until puffed and golden and the eggs are just set. Let the tray stand for 5 minutes before cutting into squares to serve.