Bacon & avocado frittata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 8 rashers smoked streaky bacon
- 3 tbsp olive oil
- 6 eggsbeaten
- 1 large avocadohalved, stoned, peeled and cut into chunky slices
- 1 small red chillifinely chopped
- 1 heaped tsp Dijon mustard
- 2 tsp red wine vinegar
- 200g bag mixed salad leaves(we used watercress, rocket & spinach)
- 12 baby plum tomatoeshalved
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.
