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Romero Pepper Frittata

A delicious frittata featuring sliced parboiled new potatoes, sautéed Romero peppers, leeks, and savory bacon topped with fresh parsley.

QuickBaconGluten FreeEggsBudget

Estimated Nutrition

Per Serving Total
Calories 527.2 kcals 1054.4 kcals
Carbohydrates 20.8 grams 41.6 grams
Fat 37.1 grams 74.2 grams
Protein 27.4 grams 54.8 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
6
piece
Eggs
Free-range, beaten
Meat
2
slice
Bacon
Sliced
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
30
ml
Parsley
Chopped, for garnish
OilsFats
15
ml
Olive Oil
Vegetables
275
g
New Potatoes
Parboiled and thinly sliced
0.5
piece
Romero Pepper
Sliced
0.33
piece
Leek
Green part only, chopped

Steps

  • Preheat the grill to a medium heat.
  • Slice the parboiled new potatoes into thin rounds.
  • Heat oil in a medium frying pan and sauté peppers, leeks, and bacon for three minutes.
  • Pour in the beaten eggs and cook for one minute.
  • Season with salt and pepper.
  • Place the pan under the grill for five minutes until the top is set and golden.
  • Transfer the frittata to a plate, garnish with parsley, and serve.