Serves 4
10 rashers of bacon, trimmed and chopped
Bunch of spring onions, finely chopped
150g frozen peas, defrosted
6 eggs
100g feta cheese, broken into pieces
1 handful of rocket, washed
small bunch mint, roughly chopped
1/4 cucumber, thinly sliced
1/2 lemon, juiced
1. Preheat the grill to medium. In a large frying pa, cook the bacon in a little Fry Light for 3-4 mins, until browned, then add the spring onions and soften for 1 min. Stir in the peas.
2. Beat the egs, lightly season and then add to the pan. Crumble in the feta, then gentle cook until the base is set (about 3-4 mins). Cook under the preheated grill for another 3-4 mins, until the top is set and lightly browned.
3. To make the salad, toss the rocket, mint and cucumber with the lemon juice.
4. To serve, cut the frittata into wedges. If you are taking it on a picnic, cut it into quarters and wrap.
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