Name: Pea And Bacon Frittata Recipe: How To Make Pea And Bacon Frittata
Total time: 15 min
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

Pea and Bacon Frittata

Preparation time 15 mins
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Publication 23 October 2012
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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

Method

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.