Red pepper & pancetta frittata

• diced pancetta or bacon lardons↗75g g
• onion↗1

  chopped

• mixed frozen peppers↗250g g
• small or baby potatoes560g can g

  drained

• eggs↗6

  beaten

• cheddar↗40g g

  grated

• salad

  to serve (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   Stir in the onion and reduce the heat to medium-low. Fry for 6-8 mins until the onion begins to soften.

3. 3

   Add the peppers and potatoes and cook for 5-6 mins until the peppers have defrosted and the liquid has evaporated.

4. 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).

5. 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.