Red pepper & pancetta frittata

Method

1. 1

   Fry the pancetta in an ovenproof non-stick frying pan over a medium heat for 3-5 mins until the fat has rendered and the meat is starting to crisp.

2. 2

   Stir in the onion and reduce the heat to medium-low. Fry for 6-8 mins until the onion begins to soften.

3. 3

   Add the peppers and potatoes and cook for 5-6 mins until the peppers have defrosted and the liquid has evaporated.

4. 4

   Heat the grill to high, then pour in the egg and two-thirds of the cheddar, and cook until the egg is about half-set, around 5 mins (it will puff up a little at the edges).

5. 5

   Scatter over the remaining cheddar and grill for around 5 mins until the egg is completely cooked. Remove from the oven carefully using oven gloves as the handle will be very hot. Serve with salad, if you like.

Nutrition

calories

292 calories

fatContent

16 grams fat

fiberContent

3 grams fiber

sugarContent

4 grams sugar

sodiumContent

1.6 milligram of sodium

proteinContent

18 grams protein

carbohydrateContent

17 grams carbohydrates

saturatedFatContent

6 grams saturated fat

Indicative values from the source, for the original recipe.

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