Bacon & Courgette Frittata with Tomato Salsa

This is a great quick and easy recipe that we love as a Sunday morning breakfast. The filling can be changed to whatever you have in the fridge. Another of our favourites are broccoli, sweet potato and bacon! This is also great as a lunch box filler, and can be made the evening before and stored in the fridge and served cold.


Serves 4

8 Free Range Eggs
100g Streaky Bacon
1 courgette finely chopped
100g Taw Valley Tickler (cheddar)
1 Small red pepper chopped
Salt & Pepper

1 large tomato chopped
30g Flat leaf Parsley chopped
splash of Rape Seed Oil
Salt & Pepper


  1. Pre-heat the oven to 180 degrees
  2. Fry the bacon until its crispy, then add the pepper and courgette
  3. In a bowl beat the eggs and season with salt and pepper
  4. Add the eggs to the pan, sprinkle the grated cheese on top and cook for 1 minute
  5. Pop the pan in the oven for a further 10 minutes until the eggs set
  6. Turn the pan out onto a large plate and serve