Crisp smoky bacon and creamy avocado make a tasty topping for omelette – serve with salad for a light midweek meal
Prep:10 mins
Serves 4
8 rashers smoked streaky bacon3 tbsp olive oil6 eggs, beaten1 large avocado, halved, stoned, peeled and cut into chunky slices1 small red chilli, finely chopped1 heaped tsp Dijon mustard2 tsp red wine vinegar200g bag mixed salad leaves (we used watercress, rocket & spinach)12 baby plum tomatoes, halved
STEP 1Heat a 24cm non-stick ovenproof pan and fry the bacon rashers in batches on a high heat until cooked through and crisp. Chop 4 roughly and break the other 4 into large pieces. Set aside on kitchen paper and clean the pan.STEP 2Heat the grill to high. Warm 1 tbsp oil in the pan. Season the eggs, add the chopped bacon and pour into the pan. Cook on a low heat for around 8 mins or until almost set. Arrange the avocado slices and bacon shards on top. Grill briefly for about 4 mins until set.STEP 3Mix the remaining oil, the chilli, mustard, vinegar and seasoning in a large bowl. Toss in the salad leaves and tomatoes. Serve alongside the frittata, cut into wedges.
