clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bacon, Beetroot & Broccoli Frittata

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4 1x
  • Category: Lunch


If you’ve never made a frittata before with gnocchi instead of potatoes, do – I promise it will totally revolutionise how you think about my favourite, fridge-clearing brunch / lunch dish!


  • 1 x 200g (7 oz) Pack Tenderstem Broccoli
  • 1 tbsp Olive Oil
  • Freshly Ground Sea Salt and Black Pepper
  • 100g (3.5 oz) Smoky Bacon Pieces
  • 1 Large Onion, sliced
  • 6 Large Eggs
  • 1 x 450g (15 oz) Bag Ugo Beetroot Gnocchi


  1. Pre-heat the grill to 200 degrees (390 fahrenheit). Cut each length of broccoli into three equal lengths, and toss on a baking tray with the oil and a generous amount of salt and pepper. Grill for 10-15 minutes, until the broccoli is soft and had started to go crisp and golden. Set aside.
  2. Meanwhile, set the bacon in a large, cold, non-stick frying pan with a metal handle over a medium high heat and fry for a few minutes until the fat has started to come out of the bacon pieces. Add the onions, and fry for a further 5-10 minutes until the onion is soft and starting to go golden. Remove from the heat.
  3. In a large bowl, whisk together the eggs with a generous amount of seasoning. Fold in the broccoli pieces, bacon and onion mixture, and the gnocchi, then return to the non-stick pan.
  4. Set the pan over a very low heat. If the frying pan has a lid, great. If not, a baking tray will do to cook the frittata, covered for 12 minutes. The edges should be set, but the middle still slightly soft.
  5. Place the pan in the oven, under the grill for a further 8 minutes until the frittata is set, and the exposed broccoli and gnocchi pieces on top have started to char.
  6. Remove the frittata from the oven – making sure to use oven gloves as the handle will be hot – and slide it from the pan onto a cutting board. Allow to stand for 5 minutes to make it easier to cut before serving.


If you can’t get beetroot gnocchi, you can always sub out any type of pre-made gnocchi that is soft on the outside, and has not been tossed in semolina as a preservative measure.