Smoked Bacon and Creamy Avocado Frittata

• smoked streaky bacon strips8
• olive oil↗3 tbsp
• eggs↗6

  beaten

• large avocado1

  halved, pitted, peeled and sliced into large pieces

• small red chili↗1

  finely chopped

• Dijon mustard↗1 tsp

  with a dollop

• red wine vinegar↗2 tsp
• mixed salad leaves (bag)200 g

  (used lettuce, arugula and spinach)

• young plum tomatoes↗12

  halved

Step-by-step instructions

1. 1

   Heat a 24‑cm non‑stick skillet suitable for oven roasting, and fry the bacon slices in batches over high heat until golden and crisp. Cut four slices roughly, split the other four into large pieces, then transfer them to a paper towel and wipe the pan.

2. 2

   Preheat the oven grill to high temperature. In the skillet heat 1 tbsp oil, season the eggs with salt and pepper, add the sliced bacon and pour in the egg mixture. Cook over low heat for about 8 minutes until the egg is almost set. Top with large avocado slices and big pieces of bacon, then finish under the grill (≈ 4 min) until the frittata is fully set.

3. 3

   In a large bowl combine the remaining oil, finely chopped chili, Dijon mustard, red wine vinegar and spices. Add the salad leaves and halved young plum tomatoes, toss. Serve the salad alongside the frittata cut into wedges.