Breakfast frittata

Instructions

1. Put the potatoes in pan of cold water and bring to the boil. Cook for 10 minutes until tender. Drain and set aside.
2. Meanwhile, whisk the eggs together with 1 teaspoon cold water and the parsley. Season to taste.
3. Put a small nonstick frying pan over a medium heat and mist with cooking spray. Add the onion and cook for 5 minutes until golden, then transfer to the bowl with the eggs. Fry the bacon in the pan for 1-2 minutes, then add to the egg mixture.
4. Mist the pan with more cooking spray and fry the mushrooms for 2-3 minutes until tender. Add them to the egg mixture, along with the potato, and stir to combine.
5. Mist the pan with more cooking spray, then put the egg and veg mixture in the pan and cook over a medium heat for 4 minutes. Meanwhile, heat the grill to high. Top the frittata with the halved cherry tomatoes and grill for 4-5 minutes, until the egg is set and golden.
6. Leave the frittata to rest for 5 minutes (this makes it easier to slice), then slide it onto a board and cut into 4 wedges. Serve 2 wedges per person.