AVOCADO & BACON FRITTATA
This recipe fits the bill for breakfast, lunch or dinner. It’s super easy to put together and has the added advantage of being tasty and under 500 calories per serving.
Serves 4
Nutrition: per serving kcal467, fat38g, carbs7g, protein22g
Ingredients
8 rashers smoked streaky bacon
6 eggs
3 tbsp olive oil
1 large avocado peeled and cut into thick slices
1 small red chilli, finely chopped
200g Mixed salad leaves
12 baby plum tomatoes, halved
2 tsp red wine vinegar
1 tsp Dijon mustard
directions
Place a 24cm non-stick ovenproof pan over a high heat and fry the bacon rashers in batches, you want them cooked through and crisp. Chop half of the rashers roughly and break the half into large pieces. Place on some kitchen paper ready to use later. Give your pan a quick clean.
Heat the grill to high. Add 1 tbsp oil to the pan. Break the eggs into a bowl and beat season with salt and pepper, add the chopped bacon and pour into the pan. Cook on a low heat for around 7 mins you want the eggs to be almost set. Put the avocado slices and left over bacon shards on top, extra marks for neat arrangement and perfect symmetry. Grill briefly for about 4 mins until the eggs are set.
Mix the remaining oil, the chilli, dijon mustard, vinegar and seasoning in a bowl. Toss in the salad leaves and tomatoes. Serve with the frittata.