Ingredients
1 tbsp olive oil
6 short cut bacon
diced
1 small onion
finely chopped
6 eggs
lightly whisked
1 cup semi-dried tomatoes
1 cup basil leaves
1 cup freshly grated parmesan
Allergy Advice
Contains Dairy
Contains Eggs
Equipment
- 1 oven-proof, non-stick frypan
- 1 spatula
- 1 grill
Instructions
- Heat an oven-proof, non-stick frypan to medium-high heat. Add oil, cook bacon and onion until onion is soft.
- Pour whisked eggs into frypan; they should frill up at the edges.
- Reduce heat to low and cook for about 10 minutes until the eggs are starting to set.
- Scatter tomatoes, basil and parmesan over the top of the eggs.
- Use a spatula to loosen the edges of the frittata from the side of the frypan.
- Heat the grill to high heat; place the pan under the grill to brown the top of the frittata.
- To serve, place a plate over the frypan and invert frittata onto plate.
- Cut into wedges and serve with a green salad.
Notes
Tip
Serve with a green salad.
Variation
I usually add whatever I have in the fridge – leftover roast vegies, frozen peas/corn or cooked pasta.
