Chicken, bacon and pea slice

All it takes is a handful of ingredients to create this chicken, bacon and pea slice recipe. Enjoy for a quick midweek dinner or a speedy weekend lunch with a fresh green salad

  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 4 rashers rindless bacon, chopped
  • 1 cup cooked chicken, shredded
  • 1 cup frozen peas, thawed
  • 100 gram feta
  • 1/3 cup mint, chopped
  • 4 spring onions, finely sliced
  • 1 quantity frittata mixture (see below)
  • salad to serve
Frittata mixture
  • 6 eggs
  • 1/2 cup cream
  • 1/2 cup milk
  • 1/2 cup grated parmesan


  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line a 20cm square cake pan.
  • 2
    Combine all the ingredients except frittata mixture in a large bowl. Arrange half the combined ingredients in pan. Pour over frittata mixture. Top with remaining combined ingredients.
  • 3
    Bake for 35-40 minutes until just set and lightly golden on top. Serve with salad.
Frittata mixture
  • 4
    In a bowl, whisk all the ingredients together. Season to taste.


  • If you don’t have a 20cm square cake pan, a 20cm pie plate could also be used to bake the frittata. - For the frittata mixture add three cups cooked veges and/or meat before cooking to turn this into a light meal.