Bacon and cheddar frittata
Eight eggs, smoky bacon and sharp cheddar, started on the hob and finished in the oven until puffed and golden. It needs one skillet and about 40 minutes, cuts into four generous wedges, and is just as good cold from the fridge the next morning.
- Time
- 42 min (10 prep + 32 cook)
- Servings
- 4
- Per serving
- 320 kcal
- Protein
- 25 g
Ingredients
- 6 slices, about 6 oz raw bacon, cooked crisp and crumbled
- 8 large eggs
- 1/4 cup liquid egg white, or the whites of 2 eggs
- 1/4 cup whole milk
- 2/3 cup grated cheddar cheese
- a pinch salt
- 1/2 tsp black pepper
- 1 tsp butter
Steps
- Heat the oven to 375°F. Whisk the eggs, egg whites, milk, salt and pepper, then stir in two thirds of the cheddar.
- Fry the bacon in a 10 inch oven-safe skillet until crisp, 8–10 minutes. Lift it onto paper, crumble it and pour the fat out of the pan, leaving only a film.
- Melt the butter in the same pan over medium heat, pour in the eggs and scatter over the bacon. Cook 3–4 minutes, drawing the edges in once or twice, until the sides are set.
- Scatter the rest of the cheddar over the top and bake 12–15 minutes, until puffed and golden, with 160°F at the centre.
- Leave for 5 minutes, then cut into wedges. It keeps 4 days in the fridge and freezes 3 months; reheat gently or eat cold.
Good to know
Can I make it creamier?
Use heavy cream in place of the milk. It tastes a little richer, at about 38 instead of 43.
No oven-safe skillet?
Cook the bacon and start the eggs in any frying pan, then tip everything into a buttered 9 inch baking dish and bake 20–25 minutes.
Per
- Calories
- 210
- Protein
- (31%)
- 16 g
- Fat
- (65%)
- 15 g
- Carbohydrates
- (3%)
- 2 g
- of which sugar
- 1 g
- Fiber
- <1 g
- Sodium
- 426 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1281 kcal goes into the pot and 657 g of ingredients comes out as about 611 g of food: 210 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.