Bacon & Egg Frittata

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  • 3 eggs, yolks and whites separated

  • 7g butter 

  • 2 rashers bacon, diced



Preheat oven to 175°C.

  • Beat the egg whites in a bowl, until stiff peaks form.
  • In a separate bowl, beat the yolks and butter together.
  • Gently melt the butter in a pan and set aside.
  • In a medium sized skillet, fry the bacon until crispy. Remove from pan.

Gently fold the egg yolks and bacon into the egg whites. Pour the batter back into the skillet so that it covers the base of the pan evenly. Cook on a medium heat for 2 minutes, then bake in the oven for 15 minutes. Remove the souffle gently from the skillet, loosening with a spatula. Garnish with a sprinkle of parsley (optional).