Bacon, potato and spring onion frittata

Providing you’ve got eggs literally anything goes in a frittata

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

Serves: 4

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.


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