A simple but versatile savoury frittata. It's perfect for any time of the day, served hot or cold - we like Spinach and Bacon in ours, but feel free to swap out for your favourite ingredients.
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 170g
Energy
1940kJ
Protein
23.3g
Fat, total
40.5g
- saturated fat
19.6g
Carbohydrate
2.4g
- sugars
2.4g
Dietary Fibre
0.8g
Sodium
1040mg
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTSNUTRITION
Made with
Method
Step 1
Preheat oven grill to 200°C (fan assisted). Beat eggs and cream in a bowl. Season with salt and pepper and set aside.
Step 2
Heat a dash of oil in an ovenproof non-stick frying pan (24cm diameter). Add onion and bacon and cook over a medium to low heat until onion is softened and bacon cooked.
Step 3
Scatter over baby spinach leaves and cook until they start to wilt. Pour over egg mixture and sprinkle over grated cheese. Continue cooking over a medium heat until eggs are starting to set.
Step 4
Remove from the heat and transfer to the oven. Continue cooking until eggs are just set and top is golden, about 5-10 minutes. Remove from the oven. Allow to stand for 5 minutes before serving in wedges.
Tips
Switch It Up
To the base frittata mix substitute bacon, spinach and onion for:
o Sauté mushrooms and onions and spinach leaves
o Chorizo, sundried tomato and olives
o Cooked sliced potatoes, diced ham and onion
o Freshly chopped herbs - such as parsley or basil