Bacon Frittata Recipes

A frittata is a substantial type of Italian omelette, made with eggs of course but frequently also with a selection of meats, vegetables and pastas. In many ways, a frittata is similar to a Spanish style omelette or tortilla, though the ingredients are generally more numerous and imaginative. The frittata recipes featured on this page are pretty varied except for the fact that they all contain bacon. The bacon used here is standard North American style bacon (known as smoked streaky bacon in the UK) in the belief that it works best for the purpose. British back bacon or even Italian pancetta can of course be used instead if desired.

Prep time: 10 min

Cook time: 15 min

Ready in: 25 min

Yields: One serving

• 1 small chicken breast fillet, cut in to three strips
• Olive oil
• 3 slices of bacon
• 3 large eggs
• Handful of mixed bell pepper slices
• Pepper
• 1 red chilli pepper, sliced in to discs
• 2 ounces Mexicana cheese, crumbled
• 2 large basil leaves, rolled and finely sliced

1. Pour a little oil in to a frying pan and gently fry the chicken breast strips for two to three minutes each side until done. Remove to a board or plate.
2. Fry the bacon slices in the same pan for a similar length of time. It's a good idea not to make them too crispy as they will be getting cooked further in the frittata. Remove the bacon slices to the plate with the chicken.
3. Roughly chop the chicken and the bacon.
4. Beat the eggs in a bowl just enough to combine them together.
5. Add the chicken, bacon and bell pepper slices to the bowl with the egg and stir briefly.
6. Put your grill/broiler on to preheat to the highest setting.
7. Pour a little olive oil in to your omelette pan bring it up to a medium heat. Pour in the egg combination.
8. Continue to cook on a medium heat until you can see the egg is starting to set.
9. Lay the discs of chilli pepper at regular intervals on the frittata. Scatter over the crumbled spicy cheese.
10. Place the pan under the grill/broiler for a minute or so until the cheese is melted.
11. Scatter with the shredded basil leaves and serve.

Prep time: 10 min

Cook time: 15 min

Ready in: 25 min

Yields: Two servings

• Handful of mushroom tortelloni pasta
• 4 slices of bacon
• Olive oil
• 3 large eggs
• 2 ciabatta bread rolls
• 2 ounces cheddar cheese, grated
• 1 garlic clove, peeled and lightly crushed
• Sea salt and black pepper
• Freshly chopped parsley to garnish

1. Fry the bacon until cooked but not overly crisp. Chop in to medium to large pieces.
2. Add the pasta to a large pot of boiling, salted water and simmer for a few minutes, just to heat through. Drain through a colander.
3. Beat the eggs in a bowl until combined and stir through the tortelloni and bacon pieces.
4. Start your grill/broiler preheating to a high heat.
5. Heat some oil in an omelette pan and pour in the egg, bacon and pasta combination.
6. When the frittata is almost set, scatter with the cheese and put the pan under the grill until the frittata is set and the cheese melted.
7. Cut the ciabatta in half and toast lightly. Rub the cut sides with the crushed garlic clove, drizzle with extra virgin olive oil and season with salt and pepper.
8. Serve half the frittata and two pieces of bruschetta per person, garnished with the parsley.

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: One serving

• 3 slices of bacon
• Olive oil
• 3 or 4 stems of tenderstem broccoli
• 3 large eggs
• 1 tablespoon canned borlotti beans, drained
• 2 ounces Red Leicester cheese, coarsely grated
• Rocket/arugula leaves to garnish

1. Fry the bacon until cooked as desired.
2. Blanche the broccoli in boiling, salted water for three or four minutes and drain.
3. Beat the eggs and add the chopped bacon and broccoli, as well as the borlotti beans.
4. Put your grill/broiler on to preheat to high.
5. Heat some olive oil in an omelette pan and pour in the frittata combination.
6. When the frittata is almost set, scatter with the cheese and finish under the hot grill/broiler.
7. Plate the frittata and scatter with the rocket/arugula leaves to serve.

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: Two servings

• 4 slices of bacon
• Olive oil
• 6 pieces (approximately) sun dried tomato
• 6 pitted black olives, halved down through the centre
• 2 chestnut mushrooms, roughly chopped or sliced
• 1 tablespoon freshly chopped parsley
• 3 large eggs
• Salt and pepper
• 4 slices of bread, buttered and halved diagonally

1. Fry the bacon in olive oil until done and set aside on a plate.
2. Beat the eggs until combined and stir through the sun dried tomato, olives, mushrooms and parsley.
3. Heat some oil in your omelette pan and pour in the egg mixture.
4. When the frittata is partly set, lay the bacon slices on top and reduce the heat to cook until fully set.
5. Half the frittata and serve with two slices of buttered bread per portion.