Cheesy Bacon and Pepper Frittata recipe

Name: Cheesy Bacon and Pepper Frittata
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 Eggs; 4 rashers Bacon; 1, sliced Orange Pepper; 60 g Mozzarella Cheese; 50 g, grated Extra Mature Cheese; 10 g Butter; to taste Black Pepper

A hearty oven-baked frittata loaded with bacon, orange pepper and two cheeses for a golden, savoury slice. Great hot or cold, it works for breakfast, lunch or a picnic.

30 min · Medium · Italian Jump to method

Ingredients

4 servings

6 Eggs
4 rashers Bacon
1, sliced Orange Pepper
60 g Mozzarella Cheese
50 g, grated Extra Mature Cheese
10 g Butter
to taste Black Pepper

Nutrition	Per servingEstimated
Calories	295 kcal
Protein	19 g
Carbohydrates	3.5 g
Fat	22 g
Saturated fat	9.1 g
Fibre	0.7 g
Sugar	2.3 g
Sodium	430 mg

Why this works

A protein-rich, lower-carbohydrate frittata that is quite energy-dense and higher in saturated fat and sodium due to the bacon, cheeses and butter.

Protein and B12. Eggs, bacon and cheese provide a substantial amount of protein, vitamin B12 and selenium, supporting muscle maintenance and normal energy metabolism.

Calcium. The mozzarella and mature cheese contribute useful calcium for bone health, though the dish is also high in saturated fat.

Salt and saturated fat concern. Bacon and mature cheese are the main sources of sodium and saturated fat, so this dish may be less suitable for those watching cholesterol or salt intake.

Method

Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Give the oven a full preheat so the frittata starts setting as soon as it goes in, rather than steaming in a lukewarm oven.
Fry the bacon in an ovenproof frying pan until starting to crisp, then add the orange pepper and cook for 3 minutes.
Let the bacon colour a little at the edges before adding the pepper, and keep the heat moderate so the fat renders without burning the rashers.
Beat the eggs with black pepper and stir in both cheeses.
Beat the eggs just until the yolks and whites are fully combined, then fold in the cheese so it is evenly distributed rather than sinking in clumps.
Pour the egg mixture into the pan and cook over a low heat for 2-3 minutes until the edges begin to set.
Tilt the pan to let the runny egg reach the sides, and avoid stirring once it goes in or you will stop the base from setting neatly.
Transfer to the oven and bake for 10-12 minutes until puffed and just set in the middle.
Check the centre with a gentle shake: it should wobble slightly but not slosh, as it will finish setting from residual heat once removed.
Rest for a few minutes before slicing.
Leave it to stand so the steam settles and the texture firms up, which makes cleaner slices and stops the middle from collapsing.

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