Ad

Nutrition: per serving

  • kcal292
  • fat16g
  • saturates6g
  • carbs17g
  • sugars4g
  • fibre3g
  • protein18g
  • salt1.6g
Ad

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.

    Fry the pancetta
  • step 2

    Stir in the onion and reduce the heat to medium-low. Fry for 6-8 mins until the onion begins to soften.

    Stir in the onion and reduce the heat
  • step 3

    Add the peppers and potatoes and cook for 5-6 mins until the peppers have defrosted and the liquid has evaporated.

    Add the peppers and potatoes
  • 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).

    Pour in the egg and two-thirds of the cheddar, and cook until the egg is about half-set
  • 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.

    Scatter over the remaining cheddar and grill
Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 0 out of 5.0 ratings

Be the first to comment

We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

Ad
Ad
Ad