Frittata’s are awesome; they are quick, easy, healthy and so versatile. You can fill them with whatever takes your fancy and they are a great way to contribute to your 5 a day without really noticing you’re being really healthy. Not only that, but you can have them for breakfast, cold with salad for lunch, or make more of a meal at dinner with chunky potato wedges. We had this recipe between us as dinner but you could cut into 4 or 6 and it would be a great sharing addition to a picnic.
If you haven’t made frittatas in the past then you need to jump on the bandwagon and give them a try; I promised you will be trying out all sorts of combinations in no time, and become as obsessed with them as I am!
Serves 2 as a main – 4 as a lunch or picnic
– 1 red onion – finely chopped
– Splash olive oil
– 5 rashes bacon – finely chopped
– ½ courgette – grated and the juices squeezed out
– 100g peas
– 4 eggs – beaten
– Salt and pepper
Heat a medium size frying pan with the olive oil and fry the onions for 2-3 minutes until they start to turn brown.
Add the bacon and fry for a further 2-3 minutes until the bacon starts to turn a little crispy
Add the courgette and fry off until all the juices have disappeared and then add the peas for 2 minutes
Beat the salt and pepper into the eggs and pour into the pan, making sure the whole pan is covered in egg
Reduce the heat to a low-medium temperature and leave the pan on the hob until you can see that the egg looks cooked around the edge of pan, this should be about 2-3 minutes
Remove from the heat and place under a medium to hot grill and cook for a further 2-3 minutes until the top of the frittata is cooked through and golden in colour.
Remove and leave to stand for a minute or two before slicing.