Yields6 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Bacon & Truss Tomato Frittata Traybake

Ingredients

 6 D'Orsogna Middle Bacon rashers, coarsely chopped
 12 Free Range Eggs
 ¾ cup Milk
 125 g Parmesan, shredded
 ¼ Chives punnet, finely chopped
 2 Truss Tomatoes, sliced
 100 g Kalamata olives, drained, sliced
 ¼ Basil bunch, leaves picked

Method

1

Preheat oven to 200°C/180°C fan-forced. Grease and line a deep 20x28cm (base measurement) roasting pan with baking paper, allowing paper to overhang on long opposite sides to create handles.

2

Whisk egg, milk, parmesan and chives in a large bowl.

3

Pour egg mixture into prepared dish. Top with tomato, olives and bacon. Bake for 25-30 minutes or until frittata is just set at centre. Stand in pan for 5 minutes, then cut into pieces. Sprinkle with basil. Serve.

Related products

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Middle Bacon 1KG

Ingredients

 6 D'Orsogna Middle Bacon rashers, coarsely chopped
 12 Free Range Eggs
 ¾ cup Milk
 125 g Parmesan, shredded
 ¼ Chives punnet, finely chopped
 2 Truss Tomatoes, sliced
 100 g Kalamata olives, drained, sliced
 ¼ Basil bunch, leaves picked

Directions

1

Preheat oven to 200°C/180°C fan-forced. Grease and line a deep 20x28cm (base measurement) roasting pan with baking paper, allowing paper to overhang on long opposite sides to create handles.

2

Whisk egg, milk, parmesan and chives in a large bowl.

3

Pour egg mixture into prepared dish. Top with tomato, olives and bacon. Bake for 25-30 minutes or until frittata is just set at centre. Stand in pan for 5 minutes, then cut into pieces. Sprinkle with basil. Serve.

Bacon & Truss Tomato Frittata Traybake
IngredientsDirections