Bacon, courgette and red pepper frittata

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.

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Posted to MM-Recipes Digest by Alan Hewitt <alan@...> on Oct 12, 1998

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