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Photo of Broad bean and bacon frittata by WW

Broad bean and bacon frittata

5 - 8
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
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!



6 medium

Skim milk

½ cup(s), (125ml)

Extra light cheddar cheese

cup(s), grated, (40g), grated

Olive oil

1 tbs

Shortcut bacon

125 g, chopped


1 whole, trimmed, halved, thinly sliced


1 medium, chopped

Beans, broad, raw

cup(s), shelled

Green shallot(s)

2 individual, thinly sliced

Fresh flat-leaf parsley

¼ cup(s), coarsley chopped


120 g


  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.