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Bacon Squeak Frittata
3 / 5
200g (7oz) Lardons or thick bacon rashers, chopped
15mlsp (1tbsp) Oil
1 Onion, roughly chopped
1 Parsnip, peeled, chopped and cooked
1 Carrot, peeled, chopped and cooked
100g (4oz) Cabbage or seasonal greens, shredded and lightly cooked
1 Potato, peeled, chopped and cooked
Heat the oil in a large, non-stick frying pan and then cook the bacon lardons and onion for 2-3 minutes until they are just turning golden brown.
Add the cooked vegetables to the pan and heat through. Meanwhile beat together the eggs. Pour the egg mixture over the vegetables and cook for 2-3 minutes until just set.
Finish by cooking under a pre-heated grill until the mixture is golden brown, crispy and completely set.
Serve the frittata sliced into thick wedges with additional vegetables or salad.
It is equally tasty when served cold for picnics or packed lunches.
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