In a pan, sweat the onions in the oil over a medium heat for 10-12 minutes, until the onions are golden brown at the edges, stirring occasionally. Break the eggs into a bowl and beat thoroughly. In a separate pan, fry the peppers and bacon until the peppers are soft and the bacon is beginning to crisp. Remove the onions with a draining spoon and add to the eggs. Then add the bacon, peppers, coriander, feta and seasoning to the mixture. Heat the butter in a shallow, non-stick, 25cm (10in) diameter pan. Pour in the egg mixture and cook over a medium heat until the frittata has set on the bottom but the surface is still runny (3-4 minutes). Flash the pan under a preheated grill for 30-60 seconds to set the surface. (If your pan does not have a heatproof handle, turn the frittata in the pan to cook the other side.) Cut into wedges and serve with a watercress salad and crusty bread. NOTES : Frittata is an Italian omelette, similar to a Spanish tortilla, where the ingredients are mixed in with the eggs. Served with a green salad, Frittata makes a perfect, quick, light lunch or supper dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (150g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 1.3mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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