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Bacon, Fetta & Zucchini Frittata
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Bacon, Fetta & Zucchini Frittata

Bacon, Fetta & Zucchini Frittata

with Chilli

Ever wished you could eat breakfast at dinner time? We’ve made your dreams come true with this delicious Bacon, Fetta and Green Veg Frittata. Fry off some bacon, add zucchini and cook lightly so they still have a little bite, crumble fetta cheese, pour over the spicy egg mixture and bake in the oven - yum! A fancy (but simple) night-time twist on that classic bacon and egg combo.

Tags:
Naturally Gluten-Free
High Protein
Nut Free
Spicy
Allergens:
Egg
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time1 hour
Cooking Time
DifficultyEasy

Ingredients

Serving amount

300 g

sweet potato

4

free-range egg

1

birdseye chilli

1 bunch

parsley

2 unit

bacon

1

zucchini

1 block

fetta cheese

½ bag

baby spinach leaves

Not included in your delivery

2 tsp

olive oil

¼ cup

milk

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Nutritional Values

per serving
Calories2270 kcal
Fat33.1 g
of which saturates12.3 g
Carbohydrate26.6 g
of which sugars13.5 g
Protein32.6 g
Sodium976 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Baking Paper
Baking Tray
Bowl
Pan

Cooking Steps

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into 5 mm slices. Deseed the birdseye chilli. Finely chop the chilli, parsley, and bacon. Thinly slice the zucchini diagonally. Crumble the fetta cheese and wash the baby spinach.

2

Toss the sweet potato in the olive oil and place in a single layer on the prepared oven tray. Season with salt and pepper. Cook for 25 minutes or until tender.

Create the egg mixture
3

Whisk the free-range eggs, milk, birdseye chilli and parsley in a jug or bowl until well combined. Season with pepper.

Cook the bacon
4

Heat a dash of oil in a medium ovenproof frying pan over a medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes or until browned. Add the zucchini and cook, stirring, for 2 minutes or until softened slightly. Add the sweet potato slices and fetta cheese to the pan and pour in the egg mixture. Cook for 1 minute to set the base slightly and then transfer the pan to the oven and cook for 10-15 minutes or until set. Tip: If you don’t have an ovenproof frying pan, transfer the ingredients to a greased baking dish.

5

To serve, slice the frittata into wedges and divide between plates. Serve with the baby spinach drizzled with a little olive oil and a vinegar of your choice.

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