Breakfast frittata

(Serves 4)

  • 15 ml butter
  • 250 g streaky bacon, diced
  • 6 eggs
  • 125 ml milk
  • 200 g cheddar, grated
  • 30 ml chopped parsley
  • Salt and freshly ground black pepper to taste
  • Handful fresh rocket

Heat grill of oven. Melt butter in a nonstick pan of about 24 x 4,5 cm of which the handle can go in the oven. Fry bacon until slightly crisp. Beat together eggs and milk and add cheese and parsley. Season with salt and black pepper. Pour egg mixture over bacon in pan. Stir slightly. Just before it begins to set in the middle, you place the pan under the grill for 5 minutes. Take out and let stand for 5 minutes before sliding it out on to a plate. Serve with fresh rocket.