Broad bean and bacon frittata
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
The Italians have taken the French omelette and made it even easier. Once you fry the filling, pop it in the oven to finish cooking totally hands-free!
Ingredients
Egg(s)
6 medium
Skim milk
½ cup(s), (125ml)
Extra light cheddar cheese
⅓ cup(s), grated, (40g), grated
Olive oil
1 tbs
Shortcut bacon
125 g, chopped
Leek
1 whole, trimmed, halved, thinly sliced
Zucchini
1 medium, chopped
Beans, broad, raw
⅔ cup(s), shelled
Green shallot(s)
2 individual, thinly sliced
Fresh flat-leaf parsley
¼ cup(s), coarsley chopped
Rocket
120 g
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Whisk eggs, milk and cheese in a large jug. Set aside.
2
Heat oil in a 22cm (base measurement) ovenproof frying pan over medium heat. Cook bacon, leek and zucchini, stirring, for 5 minutes or until vegetables have softened. Add beans, shallots and half the parsley. Stir to combine.
3
Pour egg mixture over bacon mixture. Lift and tilt pan to distribute egg mixture. Reduce heat to low. Cook for 5 minutes or until frittata starts to set.
4
Transfer to oven. Bake for 15 minutes or until just set and light golden. Set aside for 5 minutes before cutting into wedges. Sprinkle with remaining parsley and serve with salad leaves.
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