BAKED BEAN FRITTATA

Ingredients.......960gm of drained butter beans, 700gm of chunky pasta sauce, 2 tbs of wholegrain mustard, 100ml of basalmic vinegar,250ml of coke zero, 1 dsp of cracked black pepper, 350gm of chopped/diced bacon, 8 medium sized eggs well beaten, 120 ml of sour cream, 4 cups grated mozarella cheese, small bag of baby spinach leaves, dried garlic flakes. Preheat your oven to 180 deg C. Grease a large ovenproof or aluminium pan or 2 medium sized pans. These frittatas are great to share and can be frozen. Place the tomato passata , mustard sauce , vinegar and coke zero in a large bowl and whisk until well combined. Season with the cracked pepper and add the beans. Now stir in the bacon pieces. In a separate bowl mix the beaten eggs with the sour cream and 2 cups of grated cheese until well mixed. Add the egg mixture to the bacon mixture. Pour or divide the mixture into / between the greased pans. Stir through the baby spinach leaves until well covered. Finally top the dishes / pans with the remaining cheese and finish off with a sprinkle of dried garlic flakes. Place the trays / dishes in the preheated oven and bake for 45 minutes or until set and turning golden brown , if browning too quickly lay a sheet of baking paper over the top of the dish/es. The frittata is done when a skewer inserted comes out clean.