INGREDIENTS

• 4 rashers streaky bacon
• 1 tbsp. olive oil
• 6 large eggs
• 3 tbsp. Sacla’ Classic Basil Pesto or 1 Classic Basil Pesto Pot
• 75g roasted red pepper from a jar, drained & roughly chopped
• 90g cheddar cheese, roughly grated
• 2 slices thick white bread, cut into 1cm cubes
• 1 level tbsp. roughly chopped flat-leaf parsley, optional

INSTRUCTIONS 

1. Roughly chop the bacon into small pieces.
2. Pour the olive oil and the bacon in a medium-sized frying pan over a moderate heat. Fry for 4-5 minutes or until crisp and golden, stirring occasionally with a wooden spoon. Remove from the heat.
3. In a mixing bowl, lightly beat the eggs and the Basil Pesto together with a fork and season with pepper. Stir in the red peppers, 60g of the grated cheese, the bread and parsley. Add the bacon but leave the oil in the pan.
4. Put the pan back on a low to moderate heat, pour in the egg mixture and cook for 5-6 minutes until it's a rich golden brown on the bottom and until the egg looks set around the edges. It will still be a little runny on the top.
5. Preheat the grill, setting the shelf on high. Make sure the frying pan will fit underneath.
6. Scatter the frittata with the rest of the cheese then grill for 3-4 minutes to cook the top and until golden. If the frying pan handle isn't heatproof, be careful not to push it under the grill.
7. Remove the pan from the grill and turn it out onto a plate and leave to cool a little before serving.