Bacon and Cabbage Frittata paint

Frittata combinations are endless and so quick and simple to make. They are a great way of using up leftovers and lovely served with a nice green salad or some green vegetables like broccoli, peas, beans etc. Mostly I make mine vegetarian but every now and again I add in some smoked mackerel or fresh salmon, or in this case some diced bacon.

Eggs make a sustaining and nutrient rich meal. Organic eggs contain omega-3 essential fatty acid. They are cheap, really versatile and a great addition to your pantry.

Frittata is best cooked on the day and served at room temperature.

Serves 4 


  • 6 eggs
  • 100 grams good quality cheese
  • 4 slices bacon (organic/free range), diced and fried
  • 1 small head of black kale, chopped and blanched
  • 4 spring onions, chopped fine
  • 20 grams flat parsley-finely chopped
  • Salt /pepper
  • Olive oil for pan
  • Gluten free
  • Dairy free
  • Diabetic friendly
  • Low GI
  • Dairy free: see Maggie tip Diabetic friendly
  • Low GI, Vegetarian: omit bacon
  • Paleo – see Maggie’s tip
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  1. Lightly fry diced rashers on a small pan and drain on kitchen paper.
  2. Blanch chopped kale in boiling salted water for 1-2 minutes, then drain and squeeze out excess liquid.
  3. Place eggs in a bowl and season. Beat lightly and add in cheese, spring onions, parsley, rashers and kale.
  4. Heat small pan and lightly oil. Remove excess oil with kitchen paper and pour in egg mixture. Cook on hob for about one minute, then cover lightly with tin foil, then bake in oven until set and golden, about 20-25 minutes.
  5. Serve with mixed baby leaves or simple green vegetables.

Maggie's Tips

  • To make a speedier version of this frittata, cook in individual oiled muffin tins for about 10 minutes or until cooked.
  • Frittatas are a perfect food for a child’s lunch box.
  • For dairy free or paleo version use goats or sheep’s cheese