Here’s a new way to enjoy your morning eggs. This vibrant fried rice frittata recipe is perfect for a cosy weekend brunch.
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Preheat grill on high. Whisk the eggs, milk and half the coriander in a medium bowl. Season. Heat half the oil in a 22cm (base measurement) non-stick ovenproof frying pan over high heat. Add the bacon and cook, stirring occasionally, for 4 mins or until bacon starts to brown. Add rice, spring onion and peas and cook, stirring, for 4 mins or until peas are tender. Season.
Pour over the egg mixture and tilt the pan to cover the base, gently stirring with a rubber spatula. Cook, without stirring, for 2 mins or until edges start to set. Sprinkle with the cheddar. Cook under the grill for 5 mins or until the egg sets and the cheddar melts and is golden. Rest for 5 mins.
Meanwhile, combine the tomato, vinegar or lemon juice, remaining coriander and remaining oil in a bowl. Season and stir to combine.
Place frittata on a serving platter. Top with tomato mixture and sprinkle with extra coriander and extra spring onion to serve.
COOK. STORE. SAVE.
Clever storage: For the best flavour, keep tomatoes at room temperature, away from direct sunlight. If your tomatoes are very ripe, store in the fridge and bring to room temperature before eating.
Use it up: Add leftover coriander from this dish to a hearty Lamb Biryani.
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