
Red pepper & pancetta frittata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
- 75g diced pancetta or bacon lardons
- 1 onionchopped
- 250g mixed frozen peppers
- 560g can small or baby potatoesdrained
- 6 eggsbeaten
- 40g cheddargrated
- saladto serve (optional)
Nutrition: per serving
- kcal292
- fat16g
- saturates6g
- carbs17g
- sugars4g
- fibre3g
- protein18g
- salt1.6g
Method
step 1
Fry the pancetta in an ovenproof non-stick frying pan over a medium heat for 3-5 mins until the fat has rendered and the meat is starting to crisp.
step 2
Stir in the onion and reduce the heat to medium-low. Fry for 6-8 mins until the onion begins to soften.
step 3
Add the peppers and potatoes and cook for 5-6 mins until the peppers have defrosted and the liquid has evaporated.
step 4
Heat the grill to high, then pour in the egg and two-thirds of the cheddar, and cook until the egg is about half-set, around 5 mins (it will puff up a little at the edges).
step 5
Scatter over the remaining cheddar and grill for around 5 mins until the egg is completely cooked. Remove from the oven carefully using oven gloves as the handle will be very hot. Serve with salad, if you like.