Bacon and egg fittata

Bacon & Egg Fittata

In Recipes by

  • 3 medium sized eggs
  • 5-6 cherry tomatoes, halved
  • 1 tsp organic butter
  • 2 rashers unsmoked back bacon, diced (use vegetarian bacon if preferred * )
  • sprinkle fresh chopped parsley

Preheat oven to 175˚C/350˚F.

Beat the eggs in a bowl until stiff peaks form.

Gently melt the butter in a skillet or frying pan and fry the bacon until crispy. Add the tomatoes and cook for 2 minutes.

Pour the egg batter into the skillet so that it covers the base of the pan evenly. Cook on a medium heat for two minutes, then bake in the oven for 15 minutes.

Remove the frittata gently from the skillet, loosening with a spatula. Serve garnished with a fresh salad.

Per Serving
420 Kcals
5g Carbs
37g Protein
28g Fat