Bacon & avocado frittata

2 of 5-a-day 30-60 minutes 4 servings 600 kcal or less bacon omelette recipe everyday folate mains midweek meals quick quick recipes spring vitamin c weeknight

N/A

Source

Ingredients

8 rashers smoked streaky bacon

3 tbsp olive oil

6 eggs , beaten

1 large avocado , halved, stoned, peeled and cut into chunky slices

1 small red chilli , finely chopped

1 heaped tsp Dijon mustard

2 tsp red wine vinegar

200g bag mixed salad leaves (we used watercress, rocket & spinach)

12 baby plum tomatoes , halved

Method

Heat a 24cm non-stick ovenproof pan and fry the bacon rashers in batches on a high heat until cooked through and crisp. Chop 4 roughly and break the other 4 into large pieces. Set aside on kitchen paper and clean the pan.

Heat the grill to high. Warm 1 tbsp oil in the pan. Season the eggs, add the chopped bacon and pour into the pan. Cook on a low heat for around 8 mins or until almost set. Arrange the avocado slices and bacon shards on top. Grill briefly for about 4 mins until set.

Mix the remaining oil, the chilli, mustard, vinegar and seasoning in a large bowl. Toss in the salad leaves and tomatoes. Serve alongside the frittata, cut into wedges.