Ingredients

2 zucchini sliced

1 tbsp garlic infused oil

low-calorie cooking spray

4 lean smoked back bacon rashers

6 large free-range eggs

1 tbsp chopped chives, plus extra to garnish

1 tbsp wholegrain mustard

1 tbsp lactose free butter (optional)

100g grated cheddar cheese

salt and freshly ground black pepper

Method

Preheat the oven to 180C/160C Fan/Gas 4. Put the zucchini on a foil-lined baking sheet and drizzle over the garlic infused oil.

Spray with a little oil and season with salt and freshly ground black pepper.

Bake in the oven for 5-10 minutes or until softened. Leave until cool enough to handle.

Meanwhile, preheat the grill to medium-hot. Lay the bacon rashers on a foil-lined grill pan and cook for 5-6 minutes, or until slightly crispy.

Cool slightly, then slice thickly. Leave the grill on for the frittata.

Put the eggs, chives, cheddar and mustard in a bowl, beat together lightly and season with freshly ground black pepper.

Heat a large, nonstick frying pan with an ovenproof handle over a medium heat.

Add the lactose free butter, when the lactose free butter is foaming pour in the egg mixture and cook for 1-2 minutes, then add the bacon and zucchini, stalk side up.

Cook for a further 2-3 minutes or until almost set. Place the pan under the grill and cook the frittata for 2-3 minutes, or until set. Allow to cool slightly.

Cut the frittata into wedges, garnish with chives and serve.

Recipe adapted from: Good Food