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1
Preheat the oven to 425 degrees F. Place your bacon on a cooking sheet and place in the oven for 15 minutes or until cooked.
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2
While the bacon is cooking, crack the eggs into a mixing bowl and add a pinch of salt and pepper.
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3
Whisk together and put to one side.
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4
Add the peas and a good pinch of salt to a pestle and mortar (or you can use a food processor for this part) and bash to a rough paste.
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5
Stir in the zest and juice of half a lemon, a good grating of Parmesan, 2 tablespoons of extra virgin olive oil and a pinch of pepper (you may need to do this in batches).
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6
Have a taste and add a little extra Parmesan or lemon juice, if needed.
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7
Place a small non-stick ovenproof frying pan on medium head.
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8
Dice your onion, then add to the pan with a bit of olive oil.
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9
Cook until translucent.
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10
Turn heat to low and add cooked bacon to pan with onion.
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11
Fold half the peas to through the egg to combine.
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12
Pour the egg mixture into the pan over the bacon and onion, then spoon little bombs of the remaining pisto on top.
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13
Stir gently for a minute or so, then scatter over the feta and grate a little more Parmesan on top, if you like it extra cheesy.
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14
Place the pan in the hot oven for about 5 minutes, or until golden and risen.
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15
When the frittata is ready, turn it out onto a board and serve!
