What we're making
Courgette and bacon fritatta

Courgette and Bacon Frittata - speedy frittatas make for a great mid-week dinner or even cooked ahead and served cold for a delicious breakfast or packed lunch. Dairy free: Swap cheddar cheese for vegan cheese. Vegetarian: Leave out the bacon and pack in some extra veg.


What you'll need


6 large free-range eggs, beaten

90g / large handful of grated mature cheddar cheese

Large courgette, grated

6 bacon rashers, grilled and chopped

1tsp mixed herbs

1tbsp olive oil for frying

Salt & Pepper



1 mixing bowl

1 fork

1 frying pan

Chopping board

Sharp knife

How to do it

1. Mix together all the ingredients (except oil) together in a mixing bowl and season with salt and pepper.

2. Pre-heat oven grill to high 

3. Add olive oil to frying pan and pour in frittata mixture.

4. Cook for couple of mins until browned underneath. Pop the pan under the grill to brown the top. This makes the frittata fluff up.

5. Enjoy with salad and crunchy veg sticks.


Allergens. Please note!
Cooking Good presents suggested recipes with suggested ingredients in good faith. If you have sensitivities to, or are allergic to, certain foods, please be sure to substitute these ingredients for something more suitable to you.
Cooking Good can take no responsibility for any adverse reactions to eating meals created by following our recipes.
You may be interested to read the Food Standards Agency's labelling requirements here and their guide on "Free from" claims here.

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