1 onion, finely chopped 175g lean bacon rashers, trimmed, diced 2 cloves garlic, crushed 1 cup frozen green peas, thawed 1 red capsicum, seeded, diced 4 eggs, plus 2 egg whites 1/4 cup trim milk 1/2 cup low-fat ricotta Instructions Step 1 Preheat oven to 180ºC. Heat a non-stick frying pan over a medium-high heat. Add onion and bacon. Cook for 5 minutes. Add garlic. Cook for 1 minute. Add peas and capsicum. Cook for 2 minutes. Step 2 Line a 26x16cm baking dish with baking paper. Spread bacon and vegetables evenly in prepared dish. Step 3 Whisk together eggs, egg whites, milk and half the ricotta. Pour over bacon mixture. Top with remaining ricotta. Bake for 20 minutes. Serve with broccolini.