Creamy smoked bacon, potato & salad onion frittata
Prep
5 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This creamy smoked bacon, potato and salad onion frittata has become my go to weeknight dinner because it comes together in just 25 minutes from start to table. It's wonderfully simple to make and won't break the bank, especially when you use quality essentials like the smoky bacon and fresh salad onions. The best part is that eggs are packed with choline, which supports brain health and memory, so you're getting nutrition along with comfort food vibes. I love how forgiving this dish is too; you just sauté everything together, pour the egg mixture over, and let the oven do the heavy lifting while you relax with a cup of tea.
Ella x
Ingredients
- 2 bunch/esessential salad onions
- 200 gramsessential waitrose smoked british bacon lardons
- 6essential free range white eggs
- 300 gramsessential waitrose potatoes(pack Essential Potato Salad)
Detail level
Instructions
- 1
Preheat the grill to high. Shred the salad onions, using as much of the green part as possible.
- 2
Gently cook the lardons in a medium frying pan for 10 minutes, until golden and crisp. Meanwhile, beat the eggs in a large jug, then beat in the potato salad. Tip the lardons onto kitchen paper, leaving a little fat in the pan.
- 3
Return the pan to the heat with most of the onions for 4-5 minutes, or until softened. Pour in the egg and potato mix, stirring occasionally. Once setting, fold in the lardons.
- 4
Scatter with the remaining onions. Briefly grill to set the top. A leafy salad with mustard dressing goes well on the side.
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