Instructions: In a pan, sweat the onions in the oil over a medium heat for 10-12 minutes, until the onions are golden brown at the edges, stirring occasionally.

Break the eggs into a bowl and beat thoroughly. In a separate pan, fry the peppers and bacon until the peppers are soft and the bacon is beginning to crisp. Remove the onions with a draining spoon and add to the eggs. Then add the bacon, peppers, coriander, feta and seasoning to the mixture.

Heat the butter in a shallow, non-stick, 25cm (10in) diameter pan.

Pour in the egg mixture and cook over a medium heat until the frittata has set on the bottom but the surface is still runny (3-4 minutes).

Flash the pan under a preheated grill for 30-60 seconds to set the surface. (If your pan does not have a heatproof handle, turn the frittata in the pan to cook the other side.) Cut into wedges and serve with a watercress salad and crusty bread.

NOTES : Frittata is an Italian omelette, similar to a Spanish tortilla, where the ingredients are mixed in with the eggs. Served with a green salad, Frittata makes a perfect, quick, light lunch or supper dish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.