Fridge Friend recipes
Bacon, Cheddar & Parsley Frittata recipe
A golden, savoury frittata packed with crispy bacon, mature Cheddar and fresh parsley. This hearty dish is rich, satisfying and ideal for breakfast, brunch or a light lunch.
30 min · Easy · British Jump to method
Ingredients
- 6 Eggs
- 120g Bacon
- 80g Cheddar Cheese
- 15g Parsley
- 15g Butter
- 1 tsp Salt
- 1 tsp Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 330 kcal |
| Protein | 22 g |
| Carbohydrates | 1.5 g |
| Fat | 26 g |
| Saturated fat | 11.5 g |
| Fibre | 0.2 g |
| Sugar | 0.7 g |
| Sodium | 950 mg |
Why this works
Protein-rich and filling, but relatively high in saturated fat and sodium due to the bacon, cheddar and added salt.
High-quality protein. Eggs, bacon and cheddar provide a substantial amount of complete protein, supporting satiety and muscle maintenance.
B vitamins and selenium. Eggs and bacon contribute B vitamins, particularly B12, while eggs also provide selenium, which supports normal immune and thyroid function.
Sodium and saturated fat concern. Bacon, cheddar, butter and added salt make this a higher-salt, higher-saturated-fat dish, so portion size matters.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) and lightly grease an ovenproof frying pan with the butter.
- Cook the bacon in the pan over a medium heat until crisp, then chop or crumble it into bite-size pieces.
- In a bowl, whisk the eggs with the chopped parsley and season with salt and black pepper if using.
- Stir the bacon and grated cheese into the egg mixture, then pour everything into the pan.
- Cook gently on the hob for 2–3 minutes until the edges begin to set, then transfer to the oven and bake for 10–12 minutes until just set and lightly golden on top.
- Leave to rest for a couple of minutes before slicing and serving warm.
Prefer the classic version? Rainbow Pepper Frittata
Other Bacon Recipes
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