Frittata with Courgette, Tomato, Onion, Spinach & Bacon

Serves : 4

Makes a great back-up breakfast during the week if you’re in a rush and a great snack alternative


  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 Small courgette, rinsed & sliced into 1/4″ slices
  • 1 onion, peeled, halved, & cut into thin slices
  • 3 tomatoes, rinsed, halved & cut into 1/4″ slices
  • 3 Strips Bacon, cooked crisp & chopped (can sub turkey)
  • 200g baby spinach
  • 1 Tbs. chopped fresh flat leaf parsley
  • 8 Eggs, adding 1 Tbsp. cold water, whisk until frothy
  • 2 Tbsp. Extra Virgin Olive Oil
  • Sea Salt & freshly ground pepper to taste

In a nonstick oven-safe sauté pan, place olive oil on medium heat. Add onion and cook until onions are transparent. Add courgette and cook 1 – 2 minutes then add tomatoes and cook until onions are golden brown. Season with sea salt & pepper. Add spinach and cook until spinach is wilted (you can also use frozen spinach that has thawed and been drained). Add bacon and parsley and cook one minute more. Remove from pan and set aside.

Preheat oven set to grill, placing top rack 3/4 of the way up to the grill element.

Wipe the same pan with a paper towel and return heat to pan. Add Olive Oil, heat for 10 seconds and add eggs (do NOT stir) Lower heat. When the bottom of the egg has set to medium-firm, remove pan from heat. Scatter the cooked vegetables across the entire surface of the egg and cook until the egg is set on the top. It will rise, thicken & bubble. When top is lightly golden, remove the pan from the oven with a potholder.

Let cook for 1 – 2 minutes longer out of the oven. With a spatula, remove the frittata from the pan onto a flat dish.  Slice in 4 equal quarters.