Bacon and mushroom frittata with avocado and watercress

Serves: 4 Prep: 10 mins Cook: 20 mins Calories Per Serving: 579

crack 8 eggs into a small jug. Season and whisk together with a fork. mix in two thirds of 80g grated cheddar cheese. Season with black pepper.

2 Heat a large non-stick frying pan to a high heat and add 200g smoked bacon lardons. as the fat renders, add 250g sliced mushrooms and 3 large sliced peppers and cook for a further 3-5 mins until the veg has softened.

3 Turn the heat down to low, then add the egg mixture and quickly mix the ingredients together in the pan. Leave to cook for 5-10 mins until the egg starts to set.

4 Turn the grill onto full heat. Slice 1 large tomato thinly and add it to the top of the frittata with the remaining cheddar cheese.

5 Place the frittata under the grill until it’s cooked through, browned and bubbling. Leave to cool in the pan slightly before slicing.

6 meanwhile, add 80g watercress to a bowl, followed by 2 sliced avocados. Drizzle over some olive oil and a squeeze of lemon juice. Season and serve with the frittata. ✱ Visit slimfast.co.uk for more healthy recipes and top tips