Bacon and Egg Frittata
Super easy, super yum! Summer is so close, the air is getting heavier, the days are starting earlier and we even had the fan on low last night!
Summer means Salad. I tend to swap out the veggies for a side salad over the coming months. I was in a hurry on Monday so just made a big bacon and egg frittata to have with salad.
Ingredients
6 Free range eggs
4 Rashers bacon, chopped
1 Large brown onion, sliced
1 tsp Mixed herbs
60ml Milk
1 Cup grated cheese
Method
Turn your oven to 180c fan forced, lightly grease a pie dish and put aside.
Cook your bacon and onions in a pan over a medium eat until your bacon is crispy and your onions are soft. Remove from the heat and put aside
Crack all your eggs into a bowl and beat until well combined and your arm aches. Add your herbs and milk, combine.
Spread your bacon and onion mix evenly over the base of you pie dish. Sprinkle the cheese over the top and then pour over your egg mix.
Place into the centre of the oven and bake for 18 minutes or until the top is golden and your egg is cooked through.
Perfect served warm or cold and ideal for picnics and lunchboxes.
