Fridge Friend Recipes
Bacon, Red Pepper and Greek Yoghurt Frittata recipe
A golden, hearty frittata packed with smoky bacon and sweet red pepper, finished with a cool Greek yoghurt topping. It is a simple, satisfying dish that works well for brunch, lunch or a light dinner.
30 min · Easy · British Jump to method
Ingredients
- 120g Bacon
- 1 Red Bell Pepper
- 4 Eggs
- 60g Greek Yoghurt
- 15g Butter
- 100g Coleslaw
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 428 kcal |
| Protein | 24.5 g |
| Carbohydrates | 6.8 g |
| Fat | 32.2 g |
| Saturated fat | 12.6 g |
| Fibre | 1.5 g |
| Sugar | 5.4 g |
| Sodium | 1110 mg |
Why this works
A protein-rich frittata, but it is fairly high in saturated fat and sodium due to the bacon, butter and coleslaw.
High-quality protein. Eggs, bacon and Greek yoghurt provide a substantial amount of protein per serving, supporting satiety and muscle repair.
Vitamin C and antioxidants. Red pepper contributes vitamin C and carotenoids, which support immune function and help protect cells from oxidative stress.
Salt and saturated fat concern. Bacon, butter and coleslaw can push sodium and saturated fat quite high, which is less favourable for heart health if eaten often.
Method
- Heat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5). Melt the butter in an ovenproof frying pan over a medium heat.
Let the butter foam but not brown; if it starts to colour quickly, lower the heat so the base stays pale and the frittata tastes clean rather than nutty. Use a pan with a sturdy metal handle, as a thin pan can cause uneven browning and may warp in the oven.
- Add the bacon and cook until lightly browned. Stir in the red bell pepper and cook for 3–4 minutes until softened.
Aim for the bacon to render some fat and take on golden edges without crisping hard, otherwise it can turn chewy once baked. If the pepper starts catching, reduce the heat and stir more often so it softens without dark spots.
- Beat the eggs in a bowl, then stir through the Greek yoghurt until smooth. Season with salt and black pepper if using.
Whisk until the yoghurt is fully incorporated and the mixture looks silky, with no white streaks remaining. Avoid overbeating, as too much air can make the frittata puff unevenly and then collapse.
- Pour the egg mixture into the pan, making sure the bacon and red pepper are evenly distributed.
Tilt the pan so the egg flows right to the sides and settles under the filling; gaps in the base can leave a raw centre. Give the pan a gentle shake rather than stirring, which would break up the layers you want to keep intact.
- Cook gently for 2–3 minutes until the edges begin to set, then transfer the pan to the oven and bake for 8–10 minutes until just cooked through and golden on top.
Watch for a slight wobble in the middle before moving it to the oven; the top should still look glossy, not dry. If the edges are colouring too fast, place the pan on a lower shelf so the centre sets without overbrowning the surface.
- Leave to stand for 2 minutes, then serve warm with a spoonful of coleslaw on the side if desired.
Resting allows the centre to finish setting and makes slicing neater, so do not cut in immediately or it may ooze. Serve while still warm rather than piping hot, as the flavour of the bacon and pepper comes through more clearly.
Other Bacon Recipes
Bacon and Mozzarella Pepper Frittata
30 min · 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.
Crispy Bacon Salad Bowl with Peppers and Greek Yoghurt Dressing
20 min · A fresh, satisfying salad bowl with crispy bacon, sweet red pepper and crunchy coleslaw tossed in a tangy Greek yoghurt dressing. Quick to make, it’s a lively lunch or light dinner with a good mix of savoury and creamy flavours.
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