Ingredients
- 227g container of Summer Fresh Roasted Red Pepper Dip
- 2 tbsp butter
- 1 cup of chopped bacon
- 1/2 cup red pepper
- 8 eggs
Directions
- In a large mixing bowl whisk the eggs, red pepper, bacon and Summer Fresh Roasted Red Pepper Dip together.
- Melt butter in a large, oven-safe non-stick skillet on medium heat. Pour pasta mixture into skillet and fry just until mixture starts to set.
- Transfer the oven-safe skillet into pre-heated oven and bake at 350°F (180°C) for about 15 to 20 minutes, or until frittata is firm.
- Remove frittata from oven and carfully transfer to a cutting board. Slice in to individual slices (as many as you like)
Serves 4 – 6. Enjoy!