Broccoli, cauliflower and bacon frittata

1.Place potato and cauliflower in a large steaming basket over a saucepan of simmering water. Steam for 5 minutes. Add broccoli. Steam for 8 minutes more or until just tender. Drain.

2.Meanwhile, heat 2 teaspoons of the oil in a large non-stick frying pan over high heat. Add bacon; cook and stir for 4 minutes or until well browned. Drain bacon on paper towels. Wipe pan clean with paper towels.

3.Whisk eggs and milk in a large bowl until just combined. Stir in bacon, half the cheese and the well-drained vegetables. Season. Heat remaining oil in clean pan over high heat. Add egg mixture; sprinkle remaining cheese on top. Cook for 5 minutes or until base and sides are just set. Preheat an oven-grill to high. Place frittata under grill (15cm away from the heat) for 7 minutes or until just set. Carefully invert frittata onto a large serving plate. Serve.