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Nutrition: per serving

  • kcal467
  • fat38g
  • saturates9g
  • carbs7g
  • sugars7g
  • fibre5g
  • protein22g
  • salt2.4g

Method

  • step 1

    Heat a 24cm non-stick ovenproof pan and fry the bacon rashers in batches on a high heat until cooked through and crisp. Chop 4 roughly and break the other 4 into large pieces. Set aside on kitchen paper and clean the pan.

  • step 2

    Heat the grill to high. Warm 1 tbsp oil in the pan. Season the eggs, add the chopped bacon and pour into the pan. Cook on a low heat for around 8 mins or until almost set. Arrange the avocado slices and bacon shards on top. Grill briefly for about 4 mins until set.

  • step 3

    Mix the remaining oil, the chilli, mustard, vinegar and seasoning in a large bowl. Toss in the salad leaves and tomatoes. Serve alongside the frittata, cut into wedges.

Recipe from Good Food magazine, May 2015

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A star rating of 4 out of 5.6 ratings
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