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🍽️ Crispy Gnocchi Frittata with Bacon

577 kcal · 30 min · 4 servings

Ingredients

• spring onions 1 bunch
• cherry tomatoes 250 g
• tomatoes, dried 50 g
• bacon 100 g
• olive oil 2 tbsp
• gnocchi, fresh 400 g
• eggs 8 pcs
• salt pinch
• pepper, black ground pinch
• herbs of Provence, dried 1 tsp

Instructions

1. 1. Wash the spring onions thoroughly and pat them dry.
2. 2. Cut off the tough root ends of the spring onions.
3. 3. Slice the spring onions into thin rings.
4. 4. Rinse the tomatoes under running water.
5. 5. Cut the tomatoes in half.
6. 6. Chop the dried tomatoes into small pieces.
7. 7. Heat a large pan over medium heat.
8. 8. Fry the bacon in the pan without adding extra fat.
9. 9. Fry the bacon for about 4 to 5 minutes until crispy.
10. 10. Remove the cooked bacon from the pan and set it aside.
11. 11. Add some oil to the still hot pan.
12. 12. Fry the gnocchi in the oil until golden brown.
13. 13. Turn the gnocchi occasionally to ensure even browning.
14. 14. Fry the gnocchi for about 6 minutes.
15. 15. Add the sliced spring onions to the pan.
16. 16. Add the halved fresh tomatoes to the pan.
17. 17. Add the chopped dried tomatoes to the pan.
18. 18. Continue frying the vegetables for about 2 minutes.
19. 19. Whisk the eggs in a separate bowl.
20. 20. Season the eggs with a pinch of salt.
21. 21. Season the eggs with freshly ground pepper.
22. 22. Add Herbs de Provence to the egg mixture.
23. 23. Stir the egg mixture well until it is homogeneous.
24. 24. Pour the egg mixture evenly over the vegetables in the pan.
25. 25. Reduce the heat to low to medium.
26. 26. Cover the pan with a lid.
27. 27. Cook the frittata for about 8 minutes.
28. 28. Check if the surface of the frittata is set.
29. 29. Let the frittata cool down briefly.
30. 30. Cut the frittata into bite-sized pieces.
31. 31. Top the frittata with the crispy bacon strips.
32. 32. Serve the frittata warm.

Nutrition per serving

• kcal: 577
• Protein: 25 g · Fett/Fat: 29 g · Carbs: 56 g