Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
250 grams | Unsmoked back bacon; de-rinded and diced |
\N \N | ; (8oz) |
2 mediums | Courgettes; sliced |
1 \N | Red pepper; deseeded and sliced |
1 bunch | Salad onions; sliced |
6 \N | Eggs; (size 3) |
2 tablespoons | Freshly chopped parsley |
\N \N | Salt and freshly ground black pepper |
1. Heat the oil in a large frying pan and cook the bacon for 5-6 minutes, until golden brown, stirring occasionally.
2. Add the courgettes, pepper and salad onions and cook for a further 3-4 minutes.
3. Break the eggs into a jug and beat together with the parsley and seasoning.
4. Pour the egg mixture into the pan and cook over a medium heat for 5-6 minutes until the underside is golden.
5. Place the pan under a preheated hot grill for a further 3-4 minutes until the frittata has set and the top is golden.
6. Transfer to a warmed plate and serve immediately with a crisp green salad.
NOTES : A delicious supper dish, based on a traditional omelette. Can be served hot or cold with a mixed leafy salad and crusty bread.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Alan Hewitt <alan@...> on Oct 12, 1998