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Ingredientes
- 450 gm Red onions, finely sliced (1lb)
- 10 ml Vegetable or possibly extra virgin olive oil, (2tsp)
- 5 x Free range Large eggs, (medium)
- 1 x Red and 1 green medium pepper, deseeded and roughly minced
- 4 x Rashers unsmoked bacon, cut into small strips
- 1/2 pkt Fresh Waitrose coriander, finely minced
- 150 gm Feta cheese, crumbled (5 1/2oz) Salt and freshly grnd black pepper A knob of butter
Direcciones
- In a pan, sweat the onions in the oil over a medium heat for 10-12 min, till the onions are golden at the edges, stirring occasionally.
- Break the Large eggs into a bowl and beat thoroughly. In a separate pan, fry the peppers and bacon till the peppers are soft and the bacon is beginning to crisp. Remove the onions with a draining spoon and add in to the Large eggs. Then add in the bacon, peppers, coriander, feta and seasoning to the mix.
- Heat the butter in a shallow, non-stick, 25cm (10in) diameter pan.
- Pour in the egg mix and cook over a medium heat till the frittata has set on the bottom but the surface is still runny (3-4 min).
- Flash the pan under a preheated grill for 30-60 seconds to set the surface. (If your pan does not have a heatproof handle, turn the frittata in the pan to cook the other side.) Cut into wedges and serve with a watercress salad and crusty bread.
- NOTES : Frittata is an Italian omelette, similar to a Spanish tortilla, where the ingredients are mixed in with the Large eggs. Served with a green salad, Frittata makes a perfect, quick, light lunch or possibly supper dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 4 servings | |
| Calories 129 | |
| Calories from Fat 71 | 55% |
| Total Fat 8.06g | 10% |
| Saturated Fat 5.61g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 426mg | 18% |
| Potassium 136mg | 4% |
| Total Carbs 8.67g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 6.28g | 4% |
| Protein 6.08g | 10% |
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