8 streaky bacon rashers
3 tbsp olive oil
6 eggs, beaten
1 large avocado, halved, stoned, peeled and cut into chunky slices
1 small red chilli, finely chopped
1 heaped tsp Dijon mustard
2 tsp red wine vinegar
200 g bag mixed salad leaves (we used watercress, rocket & spinach)
12 baby plum tomatoes, halved
- Heat a 24cm non-stick ovenproof pan and fry the bacon rashers in batches on a high heat until cooked through and crisp. Chop 4 roughly and break the other 4 into large pieces. Set aside on kitchen paper and clean the pan.
- Heat the grill to high. Warm 1 tbsp oil in the pan. Season the eggs, add the chopped bacon and pour into the pan. Cook on a low heat for around 8 mins or until almost set. Arrange the avocado slices and bacon shards on top. Grill briefly for about 4 mins until set.
- Mix the remaining oil, the chilli, mustard, vinegar and seasoning in a large bowl. Toss in the salad leaves and tomatoes. Serve alongside the frittata, cut into wedges.