Red pepper & pancetta frittata

Ingredients

For 4 servings

• •75 g diced pancetta or bacon lardons
• •1 onion chopped
• •250 g mixed frozen peppers
• •560 g can small or baby potatoes drained
• •6 eggs beaten
• •40 g cheddar grated
• •salad to serve (optional)

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.