Bacon, pea and sweetcorn frittata recipe

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 582 calories / serving
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Heat 1tbsp oil in a small non-stick 20cm frying pan and cook the bacon for 5 - 6 minutes, until starting to brown a little. Remove the bacon from the pan.

Wipe the pan clean with kitchen paper and add another tbsp oil along with the peas and sweetcorn. Cook, stirring over a medium heat for a few minutes. Return the bacon to the pan and stir.

Beat the eggs together in a jug, season and pour into the pan. Give the mixture a stir and cook for 8 minutes over a low heat.

Heat a grill to high and finish the frittata off under the grill for another 7 - 8 minutes. Allow the pan to cool a little before turning out onto a plate.

Serve cut into quarters with crusty bread and ketchup.

Why not try a Bacon and Leek Frittata.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2tbsp olive oil
  • 8 rashers, thick cut unsmoked bacon, cut into small pieces
  • 100g frozen peas
  • 100g frozen sweetcorn
  • 6 eggs
  • 400g crusty loaf
  • tomato ketchup to serve
  • Energy 2440kj 582kcal 29%
  • Fat 26g 37%
  • Saturates 7g 36%
  • Sugars 4g 4%
  • Salt 3.8g 63%

of the reference intake
Carbohydrate 53.7g Protein 30g Fibre 4.1g

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