Easily adapted to vegetarian
A frittata is cooked slowly over low heat. Enjoy the saltiness of nitrite-free bacon and sweet charred veg with goats cheese for a tasty lunch or dinner.
A great dish to use up leftover veg.
Preheat your oven to 200C.
Dice Better Naked Bacon and Better Naked Sausages and brown them in a skillet with a splash of oil. Allow the bacon to crisp.
Char the bell peppers and jalapenos over an open flame. Allow them to cool for 10-15 minutes, then peel off the charred skin. Dice the bell peppers and jalapenos.
Caramelise the red onion in the same skillet then add diced peppers, cherry tomatoes, crispy bacon, and sausage slices.
Separately, whisk together the eggs, milk, garlic, salt, and pepper. Pour over everything in the skillet, then pop in the oven for 15-20 minutes or until the eggs are set.
Garnish with crumbled goats cheese (or other cheese if preferred).
Slice and serve. Enjoy!
CHEF’S TOP TIP
Garnish with a squeeze of lemon juice, drizzle of honey and some fresh rocket.