Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crispy bacon and soft onions in a thick frittata.
Equipment: Ovenproof frying pan
Measures and names
Ingredients
- 1 tsp olive oil
- 8 eggs
- 4 rashers bacon, chopped
- 1 onion, sliced
Optional extras
- Black pepper
- Chopped herbs
- A handful of spinach
Method
- Heat the oven to 190°C (fan 170°C). Beat the eggs with a pinch of salt.
- Cook any filling that needs it in an ovenproof pan with a little oil, then pour in the eggs.
- Cook on the hob for 2 minutes, then bake for 15 to 18 minutes until set. Cut into wedges.
Swaps and tips
Keeps for 3 days in the fridge and is good cold in a lunchbox.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 20 g | 4 g | 1 g | 21 g | 290 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
