Broad bean and bacon frittata
½ cup(s), (125ml)
Reduced-fat 15% cheddar cheese
⅓ cup(s), grated, (40g), grated
125 g, chopped
1 whole, trimmed, halved, thinly sliced
1 medium, chopped
Beans, broad, raw
⅔ cup(s), shelled
2 individual, thinly sliced
Fresh flat-leaf parsley
¼ cup(s), coarsley chopped
- Preheat oven to 180°C or 160°C fan-forced. Whisk eggs, milk and cheese in a large jug. Set aside.
- 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.
- 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.
- 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.