Breakfast frittata



Serve 2

15ml olive oil

1 small red onion, chopped

60ml chopped red pepper

4 rashers bacon, chopped

5 eggs beaten

45ml milk

Salt and pepper

250ml grated mature cheddar cheese

45ml chopped parsley

6 baby tomatoes, halved


Heat the oil in a small non-stick frying pan. Add the onion, pepper and bacon and fry over a medium heat until the bacon is cooked.  Beat the eggs and milk together and add seasoning. Pour this mixture over the bacon mixture in the pan and turn the heat down. Sprinkle over the cheese and parsley. Arrange the halved tomatoes over the frittata. Cook until the base is set. Pre-heat the grill. Place the frittata under the grill until puffed and golden and set. Remove the frittata from the pan and serve sliced into wedges.


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