recipes

Asparagus, Zucchini & Bacon Frittata

  • MEAL TYPE Main meal
  • PREPARATION 15 minutes
  • COOKING 40 minutes
  • SERVES 4

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Method

  • Preheat oven to 150C.
  • Heat oil in a medium sized (20cm) non stick frying pan. Add zucchini & cook for 5 minutes. Remove & set aside. Add bacon & shallots & cook for a further 3 minutes.
  • Mix together eggs, soup & cheese in a bowl. Pour over zucchini mixture.
  • Place frying pan* in oven & bake for 20 minutes or until fully set & golden. Remove from oven, let stand for 5 minutes before turning out.  To turn out place a large plate over the frying pan then turn frying pan & plate over to let frittata fall onto plate.  Cut, season with cracked black pepper and serve with a fresh green salad.

*If handle of frying pan is not heatproof, cover in aluminium foil, before placing under grill.

 

Ingredients

 1 tbsp oil
2 zucchini, finely sliced
2 short cut bacon rashers, trimmed & diced
2 green shallots, finely chopped
6 eggs
1 can Campbell's Cream of Asparagus Condensed Soup 
1/2 cup grated reduced fat tasty cheese
freshly ground black pepper, to serve
 

Handy Hint

Add a V8 Veggie Kick

Use V8 Original juice, or V8 Hot n Spicy, in your bolognaise sauce to add that extra veggie kick to your spaghetti or lasagne. It provides extra flavour and nutrition.

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