Romero Pepper Frittata

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

Quick Bacon Gluten Free Eggs Budget

Estimated Nutrition

Calories

527.2

kcal / serving

1054.4 kcal total

Carbs

20.8g

per serving

41.6 g total

Fat

37.1g

per serving

74.2 g total

Protein

27.4g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Eggs

Free-range, beaten

Meat

slice

Bacon

Sliced

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

Parsley

Chopped, for garnish

OilsFats

Olive Oil

Vegetables

275

New Potatoes

Parboiled and thinly sliced

0.5

piece

Romero Pepper

Sliced

0.33

piece

Leek

Green part only, chopped

Method

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.