Whip up an easy weeknight frittata with budget-friendly peppers, canned baby potatoes, eggs and pancetta
Ingredients
75g diced pancetta or bacon lardons
1 onion chopped
250g mixed frozen peppers
560g can small or baby potatoes drained
6 eggs beaten
40g cheddar grated
salad to serve (optional)
Instructions
1Fry the pancetta in an ovenproof non-stick frying pan over a medium heat for 3-5 mins until the fat has rendered and the meat is starting to crisp.
2Stir in the onion and reduce the heat to medium-low. Fry for 6-8 mins until the onion begins to soften.
3Add the peppers and potatoes and cook for 5-6 mins until the peppers have defrosted and the liquid has evaporated.
4Heat the grill to high, then pour in the egg and two-thirds of the cheddar, and cook until the egg is about half-set, around 5 mins (it will puff up a little at the edges).
5Scatter over the remaining cheddar and grill for around 5 mins until the egg is completely cooked. Remove from the oven carefully using oven gloves as the handle will be very hot. Serve with salad, if you like.
