Recipe: Bacon & mustard breakfast frittata
Try these deliciously summery dishes from Unislim that will help you get in shape and keep you feeling energised and healthy
What you'll need
45g Cheddar, grated
2 tsp wholegrain mustard
One-cal spray oil
5 bacon rashers, fat removed and thinly sliced
1 onion, thinly sliced
40g baby spinach leaves
1 tomato, thinly sliced
Preheat the oven to 180°C/gas 4/350°F. Crack the eggs into a large bowl and whisk together. Add the cheese and mustard and whisk together. Season well with salt and black pepper.
Spray oil in large non-stick deep ovenproof frying pan over a medium-high heat. Add the bacon and onion and cook, stirring occasionally, for five minutes or until light golden.
Add the spinach to the pan and cook, tossing, for one to two minutes so the spinach wilts.
Reduce the heat to low and pour the egg mixture into the pan. Swirl the egg around the pan so it covers the base. Arrange the tomato slices on top of the egg and cook for five to eight minutes or until the frittata is set around the edge, but still runny in the centre.
Place the frying pan in the oven and bake for 30 minutes or until the frittata is golden and set.