Fridge Friend Recipes
Bacon, Egg and Cabbage Frittata recipe
A hearty oven-baked frittata with crispy bacon, tender cabbage and softly set eggs. It’s ideal for a filling brunch or light supper.
30 min · Easy · British Jump to method
Ingredients
- 120g Bacon
- 4 Eggs
- 150g Cabbage
- 1 tsp Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 297 kcal |
| Protein | 25 g |
| Carbohydrates | 4.5 g |
| Fat | 19.5 g |
| Saturated fat | 6.8 g |
| Fibre | 1.8 g |
| Sugar | 2.4 g |
| Sodium | 790 mg |
Why this works
Protein-rich and very low in carbohydrate, but relatively high in salt and saturated fat due to the bacon.
High-quality protein. Eggs and bacon provide around 25 g protein per serving, supporting muscle maintenance and satiety.
Micronutrients from eggs and cabbage. Eggs contribute vitamin B12 and vitamin D, while cabbage adds vitamin C and folate.
Salt and saturated fat concern. Bacon is the main source of sodium and saturated fat, so this dish is best enjoyed in moderation if watching blood pressure or cholesterol.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Make sure the oven is fully up to temperature before the pan goes in, as a properly hot oven helps the frittata rise evenly rather than sitting flat and dense.
- Cook the bacon in an ovenproof frying pan until starting to crisp, then add the shredded cabbage and cook for 3–4 minutes until just softened.
Keep the heat at medium so the bacon renders its fat without burning, and look for the cabbage to turn bright green and just wilted rather than soft and watery.
- Beat the eggs with a little pepper, then pour them over the bacon and cabbage.
Whisk until the eggs look uniformly pale and slightly frothy, which helps the mixture bake into a lighter, more even texture.
- Cook gently for 2 minutes until the edges begin to set, then transfer the pan to the oven.
Lower the heat if the base is colouring too quickly; the edges should look just beginning to turn opaque while the centre is still loose enough to flow when the pan is moved.
- Bake for 8–10 minutes until puffed and just set through the middle. Serve warm.
Check for a gentle wobble in the centre rather than a liquid surface, and avoid overbaking or it will turn dry and rubbery.
Other Bacon Recipes
Bacon, Egg and Cabbage Skillet
25 min · A hearty, savoury skillet with crisp bacon, tender cabbage and softly set eggs. Finished with a little mustard and pepper for a robust, comforting meal.
Crispy Bacon and Cabbage Skillet with Mustard Egg
20 min · A savoury one-pan dish of crisp bacon and tender cabbage finished with a punchy mustard egg. The jam and orange juice are used to balance the dressing with a gentle sweet-sharp note.
Sticky Mustard Bacon and Cabbage Warm Salad
20 min · Crisp bacon and lightly wilted cabbage are tossed in a tangy mustard and lemon dressing. The result is savoury, sharp and satisfying with plenty of crunch.
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