Bacon, Onion and Carrot Frittata recipe

Name: Bacon, Onion and Carrot Frittata
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 150 g, chopped Streaky bacon; 6 Eggs; 2 small, grated carrots; 1 medium, finely sliced Onions; 15 g Butter; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp plain cooking oil

A simple, golden frittata packed with streaky bacon, sweet onions and tender carrots. It’s an elegant but easy dinner that works hot from the pan or warm later on.

30 min · Easy · Italian Jump to method

Ingredients

4 servings

150 g, chopped Streaky bacon
6 Eggs
2 small, grated carrots
1 medium, finely sliced Onions
15 g Butter
1/2 tsp salt
1/4 tsp black pepper
1 tbsp plain cooking oil

Nutrition	Per servingEstimated
Calories	375 kcal
Protein	21 g
Carbohydrates	7 g
Fat	29 g
Saturated fat	9.5 g
Fibre	1.8 g
Sugar	3.5 g
Sodium	640 mg

Why this works

A protein-rich, energy-dense frittata with relatively high saturated fat and sodium from bacon and added salt.

Good source of protein. Eggs and bacon provide around 21 g protein per serving, supporting satiety and muscle maintenance.

Provides key micronutrients. Eggs contribute vitamin B12, vitamin D and choline, while carrots add beta-carotene for vitamin A activity.

Higher in salt and saturated fat. Streaky bacon, butter and added salt increase sodium and saturated fat, so this is best enjoyed occasionally if watching heart health.

Method

Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Set the oven fully to temperature before you start the pan work so the frittata goes in hot and bakes evenly rather than drying out at the edges.
Cook the streaky bacon in an ovenproof frying pan until lightly crisp.
Keep the heat at medium so the bacon renders its fat and turns golden without scorching; you want it lightly crisp, not brittle or blackened.
Add the onions and carrots and cook for 6-8 minutes until softened.
Let the onions lose their raw bite and the carrots soften enough to bend easily, but stop before they begin to colour heavily or the filling will taste sweet and jammy.
Beat the eggs with salt and black pepper, then pour into the pan.
Whisk just until the yolks and whites are combined and pour it in while the pan is still hot, then tilt the pan so the mixture reaches the edges and sets into an even layer.
Dot the top with butter and cook over low heat for 2 minutes.
Use a very gentle heat here so the base firms without catching; the butter should melt into small glossy pools rather than browning on top.
Transfer to the oven and bake for 8-10 minutes until just set.
Watch for the centre to remain only faintly wobbly when you lift the pan, as it will finish setting from residual heat and can turn rubbery if left too long.
Slice and serve warm.
Leave the frittata to settle for a minute before slicing so the layers hold together cleanly, and use a sharp knife to avoid dragging the filling apart.

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