BACON & AVOCADO FRITTATA

Bacon & avocado frittata image

Crisp smoky bacon and creamy avocado make a tasty topping for omelette - serve with salad for a light midweek meal

Provided by Jemma Morphet

Categories Buffet, Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 9

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Ingredients

8 rashers smoked streaky bacon
3 tbsp olive oil
6 eggs , beaten
1 large avocado , halved, stoned, peeled and cut into chunky slices
1 small red chilli , finely chopped
1 heaped tsp Dijon mustard
2 tsp red wine vinegar
200g bag mixed salad leaves (we used watercress, rocket & spinach)
12 baby plum tomatoes , halved

Steps:

Heat a 24cm non-stick ovenproof pan and fry the bacon rashers in batches on a high heat until cooked through and crisp. Chop 4 roughly and break the other 4 into large pieces. Set aside on kitchen paper and clean the pan.
Heat the grill to high. Warm 1 tbsp oil in the pan. Season the eggs, add the chopped bacon and pour into the pan. Cook on a low heat for around 8 mins or until almost set. Arrange the avocado slices and bacon shards on top. Grill briefly for about 4 mins until set.
Mix the remaining oil, the chilli, mustard, vinegar and seasoning in a large bowl. Toss in the salad leaves and tomatoes. Serve alongside the frittata, cut into wedges.

Nutrition Facts : Calories 467 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 2.4 milligram of sodium