(6 slices)

Portion size: 1 slice

  • 15 ml light margarine
  • 250 g lean bacon, cubed
  • 6 large eggs
  • 125 ml low-fat milk
  • 150 g cheddar, grated
  • 30 ml chopped fresh parsley
  • Freshly ground black pepper
  • paprika
  • fresh rocket leaves and cherry tomatoes to garnish

Heat grill of oven. Melt margarine in a nonstick pan of about 24 x 4,5 cm of which the handle can go in the oven. Fry bacon until slightly crisp. Beat eggs and milk together and pour over bacon in the pan. Sprinkle cheese and parsley over, stir slightly and season with black pepper and paprika. Put pan under the grill for 5 minutes just before the mixture starts to set in the middle. (If your pan can't go in the oven, you can switch the stove plate off, cover the pan and let it stand to set.) Slip the frittata out on to a plate. Serve with fresh rocket and cherry tomatoes.

(Breakfast frittata)