Fridge Friend Recipes
Classic Bacon and Tomato Frittata recipe
A golden, oven-finished frittata packed with smoky bacon, juicy tomatoes and tender eggs, with a creamy tang from Greek yoghurt.
30 min · Easy · Italian Jump to method
Ingredients
- 120g Bacon
- 4 Eggs
- 2 Tomatoes
- 15g Butter
- 3 tbsp Greek Yoghurt
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 333 kcal |
| Protein | 26 g |
| Carbohydrates | 4.6 g |
| Fat | 23.4 g |
| Saturated fat | 9.5 g |
| Fibre | 0.9 g |
| Sugar | 3.2 g |
| Sodium | 1.1 mg |
Why this works
A protein-rich, low-carb frittata with moderate to high saturated fat and sodium from bacon and butter.
High-quality protein. Eggs and Greek yoghurt provide complete protein, supporting satiety and muscle maintenance.
Vitamin C and lycopene. Tomatoes contribute vitamin C and lycopene, though the amount per serving is modest.
Sodium and saturated fat. Bacon and butter push sodium and saturated fat higher, so this is best enjoyed in moderation if heart health is a priority.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Let the oven fully come up to temperature before the pan goes in, as a properly hot oven helps the frittata set quickly without drying the top.
- Melt the butter in an ovenproof frying pan over a medium heat and fry the bacon until lightly crisp.
Keep the butter foaming rather than browning; if the bacon starts to catch at the edges, lower the heat so the fat renders and the colour stays golden, not burnt.
- Add the tomatoes and cook for 2–3 minutes until they begin to soften.
Cook only until the tomatoes have started to slump and release a little juice, because too much liquid will make the finished frittata watery.
- Whisk the eggs with the Greek yoghurt and a little salt and black pepper, then pour into the pan.
Beat the mixture just until smooth and pour it in while the pan is off the heat for a moment, which helps the base cook evenly and stops the eggs from scrambling on contact.
- Cook gently for 2 minutes until the edges start to set, then transfer to the oven and bake for 8–10 minutes until just set in the middle.
Watch for the centre to have only a slight wobble when you lift the pan; if it looks wet and shiny, give it another minute or two rather than overbaking and making it rubbery.
Other Bacon Recipes
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Bacon, Red Pepper and Greek Yoghurt Frittata
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Bacon, Tomato and Jam Glazed Egg Bake
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Cheesy Bacon and Pepper Baked Eggs
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Tomato and Bacon Breakfast Muffin Eggs
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