Bacon and Goat Cheese Frittata

Bacon and Goat Cheese Frittata
1 Tbs Olive oil
6 pcs Bacon
chopped to an inch size (I used Applewood Smoked Uncured Bacon)
Salt and pepper
to taste
1/2 Red bell pepper
sliced crosswise then lengthwise
2 Spring onion
6 Eggs
organic, free-range
2 1/2 oz Parmesan
around 2.5 Tbs freshly grated and divided
Black pepper
freshly ground to taste
2/3 cup Frozen peas
can use carrots, zucchini or any vegetable you have
1 bunch Basil
about a handful and coarsely chopped
1 cup Spinach
about a handful coarsely chopped
2 1/2 oz Goat cheese
around 2.5 Tbs
  • Oven proof medium size skillet
This is a great breakfast idea for those who love their bacon and egg! You can prepare this ahead and just heat in the oven for 10 mins when you're ready to eat.
Pre-heat oven to 350F.
Using a medium skillet over high heat (to make bacon crispy), add oil and chopped bacon. Cook until slightly golden. Add salt and pepper to taste.
Lower heat to medium and add red bell pepper and spring onion. Let cook for a minute or 2.
Meanwhile, whisk eggs in a medium bowl and add half of freshly grated Parmesan and black pepper to taste.
Back to the skillet, add peas, basil and spinach. Place chunks of goat cheese around. Then slowly add eggs and Parmesan mixture.
Distribute eggs evenly around the skillet using a spatula or wooden spoon. Add remaining grated Parmesan on top. Transfer skillet in oven and bake for 40-45 minutes.
Serve with a slice of toast.

238 calories per serving (serves 6)