Recipes and Cooking

Pea and Bacon Frittata

Published Category Style Occasion
Pea and Bacon Frittata Needs Replacing Preparation time 15 mins

Ingredients

  • 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

PESTO YOGURT

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

Salad, to serve

Preparation

To make pesto yogurt, combine yogurt and pesto in a small bowl. Season with pepper. 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. 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. Remove frittata from stove top. Place under a hot grill for 4 minutes, or until eggs are set and top is browned. Turn out frittata onto a large serving plate. Cut into wedges, top with pesto yogurt and pepper. Serve with a salad.

Notes

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.