Breakfast Pesto Frittata
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Cook Time
35 mins
Serves
4
Ingredients
- 4 rashers streaky bacon
- 1 tbsp. olive oil
- 6 large eggs
- 3 tbsp. Sacla’ Classic Basil Pesto or 1 Classic Basil Pesto Pot
- 75g roasted red pepper from a jar, drained & roughly chopped
- 90g cheddar cheese, roughly grated
- 2 slices thick white bread, cut into 1cm cubes
- 1 level tbsp. roughly chopped flat-leaf parsley, optional
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How to make the recipe
Step 1
Roughly chop the bacon into small pieces.
Step 2
Pour the olive oil and the bacon in a medium-sized frying pan over a moderate heat. Fry for 4-5 minutes or until crisp and golden, stirring occasionally with a wooden spoon. Remove from the heat.
Step 3
In a mixing bowl, lightly beat the eggs and the Basil Pesto together with a fork and season with pepper. Stir in the red peppers, 60g of the grated cheese, the bread and parsley. Add the bacon but leave the oil in the pan.
Step 4
Put the pan back on a low to moderate heat, pour in the egg mixture and cook for 5-6 minutes until it's a rich golden brown on the bottom and until the egg looks set around the edges. It will still be a little runny on the top.
Step 5
Preheat the grill, setting the shelf on high. Make sure the frying pan will fit underneath.
Step 6
Scatter the frittata with the rest of the cheese then grill for 3-4 minutes to cook the top and until golden. If the frying pan handle isn't heatproof, be careful not to push it under the grill.
Step 7
Remove the pan from the grill and turn it out onto a plate and leave to cool a little before serving.
