Fridge Friend Recipes
Bacon, Pea and Pepper Frittata recipe
A colourful oven-baked frittata with crisp bacon, tender peas and sweet peppers. It works well for brunch, lunch or a light dinner.
30 min · Easy · British Jump to method
Ingredients
- 6 rashers Bacon
- 6 Eggs
- 100g Peas
- 1 Peppers
- 50ml Milk
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 217 kcal |
| Protein | 19.1 g |
| Carbohydrates | 5.8 g |
| Fat | 12.4 g |
| Saturated fat | 4.1 g |
| Fibre | 1.8 g |
| Sugar | 3.8 g |
| Sodium | 520 mg |
Why this works
A protein-rich frittata with moderate fat and salt, best suited to a satisfying main meal rather than a light dish.
High-quality protein. Eggs and bacon provide a substantial amount of protein, supporting satiety and muscle maintenance.
Micronutrients from eggs and vegetables. Eggs contribute vitamin B12 and selenium, while peppers add vitamin C and peas provide folate and some vitamin K.
Salt and saturated fat from bacon. Bacon increases sodium and saturated fat, which may be a concern for heart health if eaten frequently.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Use an oven thermometer if you have one, because an accurately heated oven helps the frittata rise evenly rather than baking patchily.
- Fry the bacon in an ovenproof frying pan until it starts to crisp.
Keep the heat at medium so the bacon renders fat without scorching; it should be lightly browned with some flexible bits still left, not dark and brittle.
- Add the sliced peppers and peas and cook for 2-3 minutes.
Stir only occasionally so the peppers soften at the edges while the peas stay bright green and slightly firm, and avoid letting the pan dry out and catch.
- Whisk the eggs with the milk, then pour into the pan and gently stir once.
Whisk until the mixture looks evenly pale and slightly frothy, then stop stirring as soon as it starts to set so the eggs stay tender rather than tight and scrambled.
- Cook on the hob for a minute, then transfer to the oven and bake until set in the centre.
The base should just begin to thicken at the edges before it goes into the oven; bake until the centre has only a very slight wobble, not a sloshy middle.
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