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Pea and Bacon Frittata

Pea and Bacon Frittata

shutterstock pea bacon frittata


  • 25g butter, chopped
  • 2 tsps olive oil
  • 3 lean bacon rashers, finely chopped
  • 2 small zucchini, thinly sliced
  • 3 green spring onions, finely sliced
  • 3/4 cup frozen peas
  • 6 eggs, lightly beaten
  • Salt and pepper, to taste
  • 1 tblsp chopped mint
  • 2 tblsps chopped parsley
  • 1/4 cup grated parmesan cheese
  • 100g feta cheese, crumbled


  • 200g tub Greek-style yogurt
  • 2 tblsps sun-dried tomato pesto
  • Pepper

Salad, to serve


  1. To make pesto yogurt, combine yogurt and pesto in a small bowl. Season with pepper.
  2. Heat butter and oil in a non-stick frying pan (28cm diameter). Add bacon. Cook, stirring for about 3 minutes, or until lightly browned. Add zucchini. Cook, stirring, for 2 minutes. Stir in spring onions and peas. Cook, stirring occasionally, for a further 2 minutes.
  3. Lightly whisk eggs in a jug with pepper, until combined. Pour eggs over pea mixture in pan and sprinkle with mint, parsley and parmesan and feta cheese.
  4. Remove frittata from stove top. Place under a hot grill for 4 minutes, or until eggs are set and top is browned.
  5. Turn out frittata onto a large serving plate. Cut into wedges, top with pesto yogurt and pepper. Serve with a salad.


Serve warm or cold. For a vegetarian alternative, omit bacon. No need to thaw peas before adding to the pan. If using fresh peas, boil or microwave until tender.

Nutritional Information

  • Serving size 400g
  • Energy 2520kJ 602kcal
  • Protein 42.1g
  • Total fat 42g
  • Saturated fat 18.1g
  • Carbs (total) 12.4g
  • Carbs (sugar) 10.6g
  • Sodium 1540mg
  • Fibre 4.1g
  • Vitamin D 7.9µg

All nutrition values are per serve.

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