Classic Bacon and Cheese Frittata

I enjoy making a frittata with the timeless combination of eggs, bacon and cheese, although you can easily use whichever ingredients you have available. It makes an excellent option for brunch or lunch.

Preparation details

Ingredients

• 5 slices bacon
• 6 large eggs
• 240 ml milk
• 2 tablespoons melted butter
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 60 ml chopped spring onions
• 115 g grated Cheddar cheese

Bacon and cheese frittata method

1. Assemble the ingredients. Heat the oven to 175°C. If you do not have a 25 cm ovenproof frying pan, lightly grease a 18 x 28 cm baking dish instead.
2. Put the bacon in a large ovenproof frying pan and cook over a medium-high heat for about 10 minutes, turning it occasionally, until browned all over. Transfer the bacon rashers to kitchen paper to drain, then crumble them and set aside.
3. In a bowl, whisk together the eggs, milk, melted butter, salt and pepper. Pour the mixture into the ovenproof frying pan or prepared baking dish. Scatter over the spring onions and crumbled bacon, then top with the Cheddar cheese.
4. Bake in the preheated oven for 25 to 30 minutes, until a knife inserted near the centre comes out clean.

Cook’s note

For an even simpler option, use cooked bacon from the freezer.

Nutrition facts (per serving)