Cheese and bacon baked frittata
(at time of publication)
- 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.
Make it gluten free: Ensure bacon is a gluten-free brand.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 5g
Dietary fibre 3g
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