Fridge Friend Recipes
Tomato, Bacon and Coriander Frittata recipe
A golden oven-finished frittata packed with bacon, tomato and fresh coriander. It is easy to slice, share and serve warm or cold.
30 min · Medium · Italian Jump to method
Ingredients
- 6 Eggs
- 100g Bacon
- 2 Tomato
- 15g Coriander
- 1 tsp Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 169 kcal |
| Protein | 14.8 g |
| Carbohydrates | 2.3 g |
| Fat | 10.6 g |
| Saturated fat | 3.4 g |
| Fibre | 0.6 g |
| Sugar | 1.7 g |
| Sodium | 305 mg |
Why this works
A protein-rich, low-carbohydrate frittata, but bacon makes it relatively high in saturated fat and sodium.
High-quality protein. Eggs and bacon provide around 15g protein per serving, supporting satiety and muscle maintenance.
Micronutrients from eggs and tomatoes. Eggs contribute vitamin B12 and choline, while tomatoes add vitamin C and lycopene.
Sodium and saturated fat concern. Bacon raises the salt and saturated fat content, which is less suitable for a heart-healthy diet if eaten often.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4).
Let the oven come fully up to temperature before you start the filling so the frittata sets evenly once it goes in. If you are using a dark tin or heavy pan, allow an extra few minutes for heat to stabilise.
- Cook the bacon in an ovenproof frying pan until it starts to crisp.
Keep the bacon over a medium heat so the fat renders without scorching; you want it to turn lightly golden, not hard and dark brown. If there is a lot of fat in the pan, pour off a little so the finished frittata is not greasy.
- Add the chopped tomato and cook for 2 minutes until some moisture has evaporated.
Use the tomato pieces as the cue: they should soften and look glossy, with steam rising and some liquid left in the pan but not a watery puddle. Stir only occasionally so they do not break down into a purée.
- Beat the eggs with chopped coriander and black pepper, then pour into the pan.
Beat the eggs just until the yolks and whites are fully combined, but do not whisk in too much air or the frittata can puff and then collapse. Scrape the pan base to lift any browned bacon juices into the egg mixture for extra flavour.
- Cook gently on the hob for 2-3 minutes, then transfer to the oven and bake until just set in the middle.
Keep the heat low enough that the edges set slowly and the base does not colour too quickly; a gentle wobble in the centre is what you want before baking. When it goes into the oven, stop stirring so the top can form a smooth custard-like layer rather than scrambling.
- Rest for a few minutes before slicing.
Leave it to stand until the centre is firm enough that a knife meets only a faint trace of moisture, then cut with a sharp knife so the slices stay neat. If you cut too soon, the middle can run and the wedges may fall apart.
Other Tomato Recipes
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