If you’ve got some eggs and odds and sods in your fridge that need using up, shove them in a frittata. Pinch of Nom’s thrifty version uses bacon, potato and spring onions which are a great combo, but chuck in what you like. If you’re after a vege version, check out vegetable frittata. Ideal for brunch or a light lunch with a green salad on the side.
Recipe: Bacon, potato and spring onion frittata
Calories: 249 per serving
Book: Pinch of Nom
Prep time: Approx 20 mins
Cooking time: Approx 15 mins
- 200g medium potatoes (peeled and cut into chunks)
- Sea salt
- Ground black pepper
- Low-calorie cooking spray
- 1 onion (sliced)
- 6 bacon medallions (diced)
- 6 spring onions (trimmed and chopped)
- 8 medium eggs
- 4g fresh parsley (chopped)
- 40g reduced-fat Cheddar (grated)
Cost per portion: Approx £0.87
Preheat the oven to 220°C (fan 200°C/gas mark 7).
Cook the potato chunks in a pan of boiling salted water until soft, then drain and leave to cool.
Spray a large non-stick ovenproof frying pan with some low- calorie cooking spray and place over a medium heat. Add the sliced onion and cook for a few minutes until browned, then the diced bacon and cook for 3 minutes until the bacon is almost cooked. Add the spring onions and cook for another minute.
Meanwhile beat the eggs in a bowl and season with a little salt and pepper.
When the onions and bacon are cooked, stir in the cooked potato and the chopped parsley. Pour in the beaten eggs and cook for 2 minutes, then sprinkle the grated cheese evenly over the top and place the pan in the oven for 10-15 minutes until the egg is cooked and the cheese has melted. You can pop it under the grill if you want the cheese a bit crispier.
Remove from the oven and serve.