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Cheese and bacon baked frittata

 
Rating: 
4
Average: 4 (1 vote)
Rating: 
4
Average: 4 (1 vote)
Serves: 4
Time to make: 30 mins, prep 10 mins, cook 20 mins
Total cost: $12.68 / $3.17 per serve
(at time of publication)
High fibreLow kilojouleGluten freeHigh protein
Full ingredients list: 
  • 1 onion, finely chopped
  • 175g short-cut bacon rashers, trimmed, diced
  • 2 cloves garlic, crushed
  • 1 cup frozen green peas, thawed
  • 1 red capsicum, seeded, diced
  • 2 tablespoons chopped chives
  • 4 eggs, plus 2 egg whites
  • 1/4 cup skim milk
  • 1/2 cup low-fat ricotta
  • broccolini, steamed, to serve

Nutritional information (per serve)

Kilojoules: 
1,400kJ
Calories: 
335cal
Protein: 
29g
Total fat: 
15g
Saturated fat: 
5g
Carbohydrates: 
15g
Sugars: 
11g
Dietary fibre: 
7g
Sodium: 
760mg
Calcium: 
70mg
Iron: 
1.5mg

Instructions

Instructions and steps: 

Step 1 Preheat oven to 180ºC. Heat a non-stick frying pan over 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.

Step 2 Line a 26cm x 16cm baking tin with baking paper. Spread bacon and vegie mixture evenly in prepared tin. Sprinkle over chives.

Step 3 Whisk together eggs, egg whites, milk and half the ricotta. Pour evenly over bacon mixture. Top with remaining ricotta. Bake for 20 minutes or until golden. Serve with broccolini. 

Variations

Try cooked chicken, asparagus and feta cheese instead of bacon, peas and ricotta.

About this recipe

Recipe by: 
Chrissy Freer
First published: August 2009