Cheese and bacon baked frittata
- 1 onion, finely chopped
- 175g lean bacon rashers, trimmed, diced
- 2 cloves garlic, crushed
- 1 cup frozen green peas, thawed
- 1 red capsicum, seeded, diced
- 4 eggs, plus 2 egg whites
- ¼ cup trim milk
- ½ cup low-fat ricotta
1 Preheat oven to 180ºC. Heat a non-stick frying pan over a medium-high heat. Add onion and bacon. Cook for 5 minutes. Add garlic. Cook for 1 minute. Add peas and capsicum. Cook for 2 minutes.
2 Line a 26x16cm baking dish with baking paper. Spread bacon and vegetables evenly in prepared dish.
3 Whisk together eggs, egg whites, milk and half the ricotta. Pour over bacon mixture. Top with remaining ricotta. Bake for 20 minutes. Serve with broccolini.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 5g
Dietary fibre 3g
Make it gluten free: Ensure bacon is a gluten-free brand.
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