Frittata

Ingredients

• 12 largeeggs
• 80 ml (⅓ cup)double cream
• 1 tablespoonfreshly chopped basil (or 1 teaspoon dried)
• 1 teaspoondried parsley
• ½ teaspoon eachpaprika, ground mustard, salt and pepper
• 4 dasheshot sauce
• 100 g (1 cup)freshly grated Gruyère
• 100 g (1 cup), dividedfreshly grated mozzarella
• 227 g (8 oz)thick-cut bacon
• 3–5 clovesgarlic, minced
• 1 mediumonion, halved and thinly sliced
• About 130 g (1 cup)sweet potato, peeled and cut into 1.25 cm chunks
• About 180 g (2 cups)broccoli, chopped into roughly 2.5 cm pieces
• 1red pepper, chopped
• 1Roma tomato, deseeded and chopped

Instructions

1. 1

   Cook the bacon

   Working in two batches, cook the bacon in a well-seasoned 30 cm cast-iron frying pan or an ovenproof non-stick pan over medium-low heat. Turn it a couple of times until browned and crisp, then transfer it to a plate lined with kitchen paper. Leave it to cool, crumble it and set aside.

2. 2

   Soften the potato

   Put the chopped sweet potato in a microwave-safe bowl and add enough water to come about 6 mm up the sides. Cover with a microwave-safe lid and microwave for 4 minutes. Uncover and set aside.

3. 3

   Mix the eggs

   In a medium bowl, beat the eggs with the cream, seasonings and hot sauce, taking care not to overbeat. Stir in the basil, all the Gruyère and 50 g of the mozzarella, then set aside.

4. 4

   Preheat the oven

   Heat the oven to 180°C (350°F).

5. 5

   Cook the vegetables

   Pour off all but 1½ tablespoons of bacon fat from the pan and heat it over medium-high heat. Add the onion and cook for 3 minutes. Add the broccoli and red pepper and cook for a further 4 minutes, or until the onion is caramelised and the broccoli is tender-crisp. Add the garlic and cook for 30 seconds.

6. 6

   Layer the filling

   Spread the vegetables evenly in the pan. Set aside 2 tablespoons of crumbled bacon to garnish the baked frittata, then layer the remaining bacon, sweet potato and tomato evenly over the vegetables. Pour the egg mixture over the filling, spreading it evenly and pressing any exposed vegetables down so they are submerged. Sprinkle the remaining 50 g of mozzarella on top.

7. 7

   Bake the frittata

   Cook the pan over medium heat for about 3 minutes, until the sides are just set, then transfer it to the oven. Bake uncovered at 180°C (350°F) for 18–22 minutes, until the cheese has melted and the centre barely jiggles.

8. 8

   Rest and serve

   Leave the frittata to rest for 5–10 minutes. Scatter over the reserved bacon, slice and serve warm.

What is a frittata?

A frittata is an Italian egg dish in which the filling is mixed with beaten eggs and cooked together, rather than folded around a filling like an omelette. It is commonly cooked on the hob and finished in the oven, making it easy to slice and share.

This version pairs bacon and two cheeses with sweet potato, broccoli, pepper and tomato. The cream and gentle cooking help keep the middle soft, while the vegetables make each slice varied and colourful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 435 calories, 28g protein, 13g carbs, 33g fat.

The eggs, bacon and cheeses provide most of the protein and fat, while the sweet potato and vegetables contribute carbohydrates and fibre. Balance a slice with plenty of salad or other vegetables; add bread if you want a more filling plate.

Build flavour in the pan

Bacon fat: cooking the vegetables in a little of the rendered fat carries its savoury flavour through the filling. Pour off the excess as directed so the finished frittata is not greasy.

Aromatics: give the onion time to soften before adding the broccoli and pepper, then add the garlic near the end. Garlic can turn bitter if it spends too long over the heat.

Prepare the filling evenly

Sweet potato: the brief microwave step softens the chunks before they go into the frittata. Cut them to a similar size so they warm through evenly.

Vegetable layer: spread the cooked vegetables out before adding the other filling ingredients. Press them beneath the egg mixture so they are held in place as the frittata sets.

Keep the eggs tender

Egg mixture: beat just until the eggs, cream and seasonings come together; vigorous beating can make the mixture foamy. Stir in the herbs and cheeses gently.

Oven cue: look for set edges, melted cheese and a centre that still has the faintest wobble. The frittata continues to firm up while it rests, so avoid baking until the middle is completely rigid.

Use the right pan and timing

Pan choice: use a well-seasoned 30 cm cast-iron pan or an ovenproof non-stick pan, as the recipe moves from hob to oven. Check that the handle is oven-safe before transferring it.

Timing: cook the bacon in two batches so it browns rather than crowds the pan. The 18–22 minute oven time is a guide; the centre’s slight jiggle is the more useful doneness cue.

Serve it warm

Resting: wait 5–10 minutes before slicing to give the eggs time to settle. Finish with the reserved bacon just before serving for a crisp, savoury topping.

On the side: serve with a green salad, dressed leaves or fresh fruit for brunch. A slice of toast or crusty bread also makes it a more substantial meal.

Recipe notes & tips

• Grate the cheeses fresh so they melt smoothly into the egg mixture.
• Prepare the vegetables while the bacon cooks, as the method allows these tasks to overlap.
• Keep the reserved bacon separate so it stays distinct as a topping.
• Use an oven glove when moving the hot pan from the hob to the oven.
• Let the frittata rest for the full 5–10 minutes before cutting clean slices.

Variations

• Use other vegetables: swap in a similar amount of chopped vegetables you have on hand, cooking firm ones until tender-crisp first.
• Change the herbs: use the listed dried basil option or substitute another herb that suits the filling.
• Swap the cheese: replace Gruyère or mozzarella with another good-melting cheese, keeping the same amount.
• Make it meat-free: leave out the bacon and cook the vegetables in a little oil instead.
• Adjust the heat: add more hot sauce for a spicier frittata or omit it for a milder one.

Common mistakes to avoid

• Crowding the bacon: it may cook unevenly, so brown it in the two batches specified.
• Overbeating the eggs: the mixture can become foamy; beat only until combined.
• Adding garlic too early: it can scorch while the vegetables cook; add it for the final 30 seconds.
• Leaving vegetables exposed: they may sit above the egg mixture; press them down before baking.
• Overbaking the centre: it can turn firm and dry; take the pan out when the middle barely jiggles.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat individual slices in the microwave or in a low oven until warmed through.

Frequently asked questions