Bacon, Potato and Spring Onion Frittata

Serves 4; Preparation time: 10 minutes; Cooking time: 10 – 15 minutes.

249 kcal per serving


  • 200g potatoes, peeled or unpeeled and cut into chunks
  • pinch of sea salt and freshly ground black pepper
  • Low-calorie cooking spray or olive oil
  • 1 onion, sliced
  • 6 bacon medallions or Canadian bacon, diced
  • 6 spring onions, trimmed and chopped
  • 8 eggs
  • 4g fresh parsley, chopped
  • 40g reduced-fat Cheddar, grated


  1. Preheat the oven to 220ºC (fan 200C/gas mark 7).
  2. Cook the potato chunks in a pan of boiling salted water until soft, drain and leave to cool.
  3. Spray a large non-stick ovenproof frying pan with some low-calorie cooking spray and place over a medium heat.
  4. Add the sliced onion and cook for a few minutes until browned, then add the diced bacon and cook for 3 minutes until the bacon is almost cooked.
  5. Add the spring onions and cook for another minute.
  6. Meanwhile beat the eggs in a bowl and season with a little salt and pepper.
  7. Cook the bacon and onions, stir in the cooked potato and the chopped parsley. Pour in the beaten eggs ans cook for 2 minutes, then sprinkle the grated cheese evenly over the top and place the pan in the oven for 10 to 15 minutes.
  8. Let the egg cook and the cheese melt.
  9. To brown the cheese, place under a hot grill if desired. This also makes the cheese crispier.
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