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Bacon & mustard frittata with tomato


This is a very good recipe for family, when all family are sitting around a table, they can share this great recipe together!













Trans-fat Free, Low Carb


10 large eggs
¾ cup cheddar cheese
coarsely grated
3 tablespoons whole-grain mustard
1 tablespoon olive oil
500 grams bacon
rindless rashers, thinly sliced
1 large onions
brown, halved, cut into thin wedges
80 grams baby spinach
2 small tomatoes
ripe, thinly sliced
1 x parsley leaves
Continental, to serve


Preheat oven to 180°C. Whisk together the eggs, cheddar and mustard in a large bowl. Season with salt and pepper.

Heat the oil in a 16cm-diameter (base measurement), 1.25L (5-cup) capacity ovenproof frying pan over medium-high heat.

Add the bacon and onion and cook, stirring occasionally, for 5 minutes or until light golden.

Add the spinach to the pan and cook, tossing, for 1 to 2 minutes or until the spinach wilts.

Reduce heat to very low. Pour the egg mixture into the pan.

Shake to evenly distribute the egg. Arrange the tomato on top.

Cook for 5 to 8 minutes or until the frittata is set around the edge but still runny in the centre.

Place the frying pan in oven and bake for 30 minutes or until the frittata is golden brown and just set.

Sprinkle the parsley over the frittata.

Cut into wedges to serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 238g (8.4 oz)
Amount per Serving
Calories 65968% of calories from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 459mg 153%
Sodium 2132mg 89%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 91g
Vitamin A 17% Vitamin C 10%
Calcium 16% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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