Fridge Friend Recipes
Bacon and Mozzarella Pepper Frittata recipe
A golden, oven-finished frittata packed with smoky bacon, sweet red pepper and melted mozzarella. Greek yoghurt adds a light, creamy lift for a satisfying brunch or лёг lunch-style dish.
30 min · Easy · Italian Jump to method
Ingredients
- 150g Bacon
- 6 Eggs
- 125g Mozzarella Cheese
- 1 Red Bell Pepper
- 60g Greek Yoghurt
- 15g Butter
- 1 pinch Salt
- 1 pinch Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 421 kcal |
| Protein | 31.8 g |
| Carbohydrates | 2.9 g |
| Fat | 30.1 g |
| Saturated fat | 12.8 g |
| Fibre | 0.6 g |
| Sugar | 1.7 g |
| Sodium | 650 mg |
Why this works
High in protein and energy, but also high in saturated fat and sodium due to the bacon, cheese and added salt.
Protein-rich eggs and dairy. Eggs, mozzarella and Greek yoghurt provide a substantial amount of protein, supporting satiety and muscle maintenance.
Sodium and saturated fat are notable. Bacon, mozzarella, butter and added salt contribute a relatively high sodium and saturated fat content.
Some micronutrients from pepper and eggs. The red pepper adds vitamin C, while eggs contribute vitamin B12 and vitamin D in smaller amounts.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Let the oven come fully up to temperature before anything else so the frittata firms quickly once it goes in, rather than sitting around and turning watery.
- In a large ovenproof frying pan, melt the butter over a medium heat and fry the bacon until starting to crisp.
Keep the heat at a steady medium so the butter foams gently without browning too quickly; the bacon should look bronzed at the edges but still flexible, not shatteringly crisp yet.
- Add the red bell pepper and cook for 3-4 minutes until softened.
Add the pepper while there is still a little fat in the pan so it softens evenly, and stir just often enough to stop it catching without steaming it into mush.
- In a bowl, whisk the eggs with the Greek yoghurt and season well with salt and black pepper.
Whisk only until the yolks and whites are fully combined and the mixture looks pale and slightly foamy; overbeating can make the finished texture tougher rather than tender.
- Stir the cooked bacon and red bell pepper into the eggs, then pour the mixture back into the pan.
Make sure the ingredients are spread evenly through the egg mixture so each slice has a balanced filling, and scrape the pan well so any browned bits do not stick and burn on reheating.
- Scatter over the mozzarella cheese and cook gently for 2-3 minutes until the edges begin to set.
Keep the heat low enough that the base sets slowly; you are looking for the very edges to turn opaque while the middle still wobbles like soft custard.
- Transfer the pan to the oven and bake for 8-10 minutes, until puffed up and just set in the centre.
Check the centre with a gentle shake: it should tremble slightly but not slosh, because it will finish setting from the residual heat once removed from the oven.
- Leave to stand for a couple of minutes before slicing and serving warm.
Leave it undisturbed on the bench so the structure firms up before cutting; slicing too soon can cause the middle to collapse and the mozzarella to spill out.
Other Bacon Recipes
Smoky Bacon and Pepper Cheese Bake
40 min · This savoury bake layers bacon, red pepper and a creamy cheese mixture into a rich, bubbling oven dish. It is a comforting dinner with plenty of flavour.
Creamy Bacon, Red Pepper and Mozzarella Pasta Bake
45 min · A rich, comforting pasta bake with smoky bacon, sweet red pepper and a creamy cheese sauce. Finished with bubbling mozzarella for a golden, savoury topping.
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