Bacon & avocado frittata

Contains pork – recipe is for non-Muslims only
Crisp smoky bacon and creamy avocado make a tasty topping for omelette – serve with salad for a light midweek meal

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 467
  • fat 38g
  • saturates 9g
  • carbs 7g
  • sugars 7g
  • fibre 5g
  • protein 22g
  • salt 2.4g


  • 8 rashers smoked streaky bacon
  • 3 tbsp olive oil
  • 6 eggs, beaten
  • 1 large avocado, halved, stoned, peeled and cut into chunky slices
  • 1 small red chilli, finely chopped
  • 1 heaped tsp Dijon mustard
  • 2 tsp red wine vinegar
  • 200g bag mixed salad leaves (we used watercress, rocket & spinach)
  • 12 baby plum tomatoes, halved


  1. Heat a 24cm non-stick ovenproof pan and fry the bacon rashers in batches on a high heat until cooked through and crisp. Chop 4 roughly and break the other 4 into large pieces. Set aside on kitchen paper and clean the pan.

  2. Heat the grill to high. Warm 1 tbsp oil in the pan. Season the eggs, add the chopped bacon and pour into the pan. Cook on a low heat for around 8 mins or until almost set. Arrange the avocado slices and bacon shards on top. Grill briefly for about 4 mins until set.

  3. Mix the remaining oil, the chilli, mustard, vinegar and seasoning in a large bowl. Toss in the salad leaves and tomatoes. Serve alongside the frittata, cut into wedges.

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