Snail Frittata

A unique frittata featuring snails, potatoes, bacon, and peas fried together with eggs and finished with fresh parsley.

Bacon Potatoes High Protein British Snail Frittata

Estimated Nutrition

Calories

296.1

kcal / serving

1184.2 kcal total

Carbs

12.2g

per serving

48.6 g total

Fat

18.7g

per serving

74.8 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

Large, free-range, beaten

Meat

rasher

Smoked Streaky Bacon

Diced and cooked

NutsSeeds

clove

Garlic

Finely chopped

Salt

To taste

Black Pepper

Freshly ground, to taste

tbsp

Curly Parsley

Freshly chopped

OilsFats

tbsp

Rapeseed Oil

Divided use

Other

150

Snail Meat

Cooked; half roughly chopped

Vegetables

piece

New Potatoes

Boiled and sliced into rounds

Pea

Fresh podded and cooked

Method

Chop half the snails, add all snail meat to the pan, then transfer to a bowl with peas and bacon.

Invert the frittata onto a plate and slide it back into the pan to finish the center.

Heat 15ml of oil in a 20cm frying pan and cook potatoes and garlic until golden.

Gently move ingredients with a fork until the egg begins to set, then cook for five minutes.

Add remaining oil to the pan and pour the mixture back in over medium heat.

Mix in the beaten eggs and season with salt and pepper.

Garnish with parsley and serve with a fresh salad.