Name: Bacon & avocado frittata
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
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

Home
Recipes
Bacon & avocado frittata

Bacon & avocado frittata

Jemma Morphet

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4 out of 5.11 ratingsRate

loading...

Crisp smoky bacon and creamy avocado make a tasty topping for omelette - serve with salad for a light midweek meal

Gluten-free

Keto

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Keto bread

A star rating of 4.8 out of 5.17 ratings

How to make cauliflower rice

A star rating of 4.5 out of 5.48 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal467
fat38g
saturates9g
carbs7g
sugars7g
fibre5g
protein22g
salt2.4g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, May 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.11 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now