Red pepper & pancetta frittata
Contains pork – recipe is for non-Muslims/non-pork eaters.
Whip up an easy weeknight frittata with budget-friendly peppers, canned baby potatoes, eggs and pancetta
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Prep:5 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 292
-
fat 16g
-
saturates 6g
-
carbs 17g
-
sugars 0g
-
fibre 3g
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protein 18g
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salt 1.6g
Ingredients
- 75g diced pancetta or bacon lardons
- 1 onion , chopped
- 250g mixed frozen peppers
- 560g can small or baby potatoes , drained
- 6 eggs , beaten
- 40g cheddar , grated
- salad , to serve (optional)
Method
Fry the pancetta in an ovenproof non-stick frying pan over a medium heat for 3-5 mins until the fat has rendered and the meat is starting to crisp.
Stir in the onion and reduce the heat to medium-low. Fry for 6-8 mins until the onion begins to soften.
Add the peppers and potatoes and cook for 5-6 mins until the peppers have defrosted and the liquid has evaporated.
Heat the grill to high, then pour in the egg and two-thirds of the cheddar, and cook until the egg is about half-set, around 5 mins (it will puff up a little at the edges).
Scatter over the remaining cheddar and grill for around 5 mins until the egg is completely cooked. Remove from the oven carefully using oven gloves as the handle will be very hot. Serve with salad, if you like.
