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Avocado and bacon frittata

Recipe from: 3/2/2000 12:00:00 AM

Ingredients 11
Servings 2
Time 15 mins


  • 1
    medium-sized potato, boiled
  • 30
    olive oil
  • 1
    onion, finely chopped
  • 4
    rashers rindless bacon, finely chopped
  • 1
    tomato, chopped
  • 1
    small, ripe avocado, stoned and diced
  • 3
    extra-large eggs
  • 15
  • Salt and freshly ground black pepper to taste
  • 65
    Cheddar cheese, grated
  • Chopped chives


5 mins
Preheat the oven grill.
Peel and dice the potato.
Heat 10 ml (2 t) of the olive oil in a pan and fry the onion until soft.
Add the bacon and fry until just crisp.
Heat the remaining olive oil in a 25 cm pan and fry the potato pieces until they begin to brown.
Reduce the heat and add the onions and bacon, chopped tomato and finally, the avocado.
Beat the eggs, water, salt and pepper together and pour over the ingredients in the pan.
Sprinkle with the cheese and chopped chives.
Remove the pan from the stove as soon as the egg begins to set along the sides of the pan.
Place under the oven grill for about 1 minute until the egg has set in the centre.
Slice the frittata in half and turn out onto serving plates.
Serve with a salad. Serves 2-3.

Read more on: grill  |  shallow-fry

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