Bacon and pepper frittata
A hearty one-pan supper dish, packed with bacon, peppers, potatoes and peas.
Serves: 4
Preparation time: 15 minutes
Cooking time: 50 minutes
Cooling time: 1 hour (defrosting)
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You will need
- 250g frozen mixed peppers
- 800g potatoes, peeled and halved
- 150g smoked bacon lardons
- 1 onion, peeled and chopped,
- 1 garlic clove, peeled and chopped
- 9 eggs
- 150g frozen peas
- ½ x iceberg lettuce, torn
Recipe Information
Step by step guide to making Bacon and pepper frittata
- Defrost the mixed peppers for 1 hour, then pat the peppers dry with kitchen paper. Preheat the oven to 200°C, fan 180°C, gas 6.
- Simmer the potatoes in a pan of boiling water for 10 minutes, then drain and leave to cool slightly before slicing thinly.
- Meanwhile, heat a 25cm non-stick ovenproof frying pan, then add the bacon lardons and dry-fry for 5 minutes, until browned. Remove using a slotted spoon and set aside.
- Add the onion and garlic to the pan and fry in the remaining bacon fat for 5 minutes until softened. Add the defrosted peppers and heat through. Stir through the lardons, then transfer to a bowl.
- Lightly beat the eggs and add to the bowl and then carefully fold in the potatoes and peas and mix together. Pour the frittata mixture into the frying pan and cook over a low–medium heat for 8-10 minutes.
- Transfer to the oven and bake for 20-25 minutes. Slice and serve with the torn lettuce.
Make it veggie: Try swapping the bacon for 200g sliced mushrooms, fried in a little vegetable oil.
Nutrition for veggie option, per serving: 422 cals, 16.6g fat, of which 4.5g saturated fat, 8.1g added sugar, 0.5g salt.
Summary of customer ratings and reviews
Nutritional information for Bacon and pepper frittata
Nutritional information for Bacon and pepper frittata
| Nutrition type | per serving |
|---|---|
| Calories | 508 kcal |
| Total Fat | 22.8g |
| Saturated Fat | 6.8g |
| Salt | 1.7g |
| Sugar | 9g |
This recipe is:
- No gluten products
- No dairy products
- No nut products
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