Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 11/02/2025. See terms.
Join now
Photo of Broad bean and bacon frittata by WW

Broad bean and bacon frittata

5
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
The Italians have taken the French omelette and made it even easier. Once you fry the filling, pop it in the oven to finish cooking totally hands-free!

Ingredients

Egg(s)

6 medium

Skim milk

½ cup(s), (125ml)

Extra light cheddar cheese

⅓ cup(s), grated, (40g), grated

Olive oil

1 tbs

Shortcut bacon

125 g, chopped

Leek

1 whole, trimmed, halved, thinly sliced

Zucchini

1 medium, chopped

Beans, broad, raw

⅔ cup(s), shelled

Green shallot(s)

2 individual, thinly sliced

Fresh flat-leaf parsley

¼ cup(s), coarsley chopped

Rocket

120 g

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Whisk eggs, milk and cheese in a large jug. Set aside.
  2. Heat oil in a 22cm (base measurement) ovenproof frying pan over medium heat. Cook bacon, leek and zucchini, stirring, for 5 minutes or until vegetables have softened. Add beans, shallots and half the parsley. Stir to combine.
  3. Pour egg mixture over bacon mixture. Lift and tilt pan to distribute egg mixture. Reduce heat to low. Cook for 5 minutes or until frittata starts to set.
  4. Transfer to oven. Bake for 15 minutes or until just set and light golden. Set aside for 5 minutes before cutting into wedges. Sprinkle with remaining parsley and serve with salad leaves.

You might like

You might like