Name: Bacon & avocado frittata
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 8 rashers smoked streaky bacon -; 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 -; 200g bag mixed salad leaves (we used watercress, rocket & spinach) -; 12 baby plum tomatoes , halved -

Ingredients for - Bacon & avocado frittata

1. 8 rashers smoked streaky bacon

2. 3 tbsp olive oil

3. 6 eggs , beaten

4. 1 large avocado , halved, stoned, peeled and cut into chunky slices

5. 1 small red chilli , finely chopped

6. 1 heaped tsp Dijon mustard

7. 2 tsp red wine vinegar

8. 200g bag mixed salad leaves (we used watercress, rocket & spinach)

9. 12 baby plum tomatoes , halved

How to cook deliciously - Bacon & avocado frittata

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.