1. Heat the oil in a large frying pan and cook the bacon for 5-6 minutes, until golden brown, stirring occasionally. 2. Add the courgettes, pepper and salad onions and cook for a further 3-4 minutes. 3. Break the eggs into a jug and beat together with the parsley and seasoning. 4. Pour the egg mixture into the pan and cook over a medium heat for 5-6 minutes until the underside is golden. 5. Place the pan under a preheated hot grill for a further 3-4 minutes until the frittata has set and the top is golden. 6. Transfer to a warmed plate and serve immediately with a crisp green salad. NOTES : A delicious supper dish, based on a traditional omelette. Can be served hot or cold with a mixed leafy salad and crusty bread. Posted to MM-Recipes Digest by Alan Hewitt
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|Serving Size: 1 Serving (598g)|
|Recipe Makes: 4|
|Calories from Fat: 607 (69%)|
|Amt Per Serving||% DV|
|Total Fat 67.4g||90 %|
|Saturated Fat 21.3g||106 %|
|Monounsaturated Fat 28.1g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 1628.8mg||501 %|
|Sodium 1059.9mg||37 %|
|Potassium 1014.5mg||27 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 8.9g|
|Protein 56.3g||80 %|
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Calories per serving: 875
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