Red Pepper and Pancetta Frittata
Whip up an easy weeknight frittata with budget-friendly peppers, canned baby potatoes, eggs and pancetta
Method
Based on 4 servings, adjust as needed.
Step 1
If using fresh potatoes cook these first in a pan of boiling salted water until tender. Fry the pancetta in an ovenproof non-stick frying pan over a medium heat for 3-5 mins until the fat has rendered and the meat is starting to crisp.
Step 2
Stir in the onion and reduce the heat to medium-low. Fry for 6-8 mins until the onion begins to soften.
Step 3
Add the peppers and cooked/tinned potatoes and cook for 5-6 mins until the potatoes take on a little colour - season with pepper
Step 4
Heat the grill to high, then pour in the egg and two-thirds of the cheddar, and cook until the egg is about half-set, around 5 mins (it will puff up a little at the edges).
Step 5
Scatter over the remaining cheddar and grill for around 5 mins until the egg is completely cooked. Remove from the oven carefully using oven gloves as the handle will be very hot. Serve with salad, if you like.
- Ingredients
- Based on 4 servings
-
200g Salad, to serve 1x Sainsbury's Italian Style Salad 100g -
560g tin Baby New Potatoes, drained 1x Sainsbury's Peeled New Potatoes In Water 560g (360g*) -
250g Roasted Peppers, drained and sliced 1x Karyatis Roasted Red Peppers 450g (350g*) -
125g Pancetta, chorizo or bacon lardons 1x Sainsbury's Unsmoked Bacon Lardons 2x125g -
50g Cheddar, grated 1x Sainsbury's British Mature Grated Cheddar Cheese 250g -
6 Eggs, beaten 1x Sainsbury's British Free Range Eggs Medium x6 -
2 Onion, thinly sliced 2x Sainsbury's Onions Loose