Leek and bacon frittata

This tasty frittata can be enjoyed warm or cold - great cut into wedges and packed for a picnic.

Serves: 4

Preparation time:  5 minutes

Cooking time:  20 minutes

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You will need

  • 250g baby potatoes, sliced into thick rounds
  • 3 rashers unsmoked back bacon, trimmed of fat and chopped
  • 1 tablespoon sunflower oil
  • 15g unsalted English butter
  • 1 medium leek, sliced and rinsed
  • 6 large British free range Woodland eggs
  • 100g bag Italian-style salad, to serve
  • 12 cherry tomatoes, washed and halved, to serve
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Recipe Information

Step by step guide to making Leek and bacon frittata

  1. Bring a large pan of water to the boil, then add the potatoes and cook for 10 minutes, until tender.
  2. While the potatoes are cooking, heat a 20cm non-stick frying pan. Add the bacon and fry over a high heat for 3 minutes until browned.
  3. Add the sunflower oil and butter to the pan along with the leek and fry for 3 minutes, until softened.
  4. Drain the potatoes and add to the frying pan. Cook, stirring occasionally, for a further 3 minutes.
  5. Preheat the grill to medium. Beat the eggs together in a bowl with 1 tablespoon water and season with freshly ground black pepper.
  6. Pour into the pan and cook over a medium heat for 5 minutes, tilting the pan occasionally to allow any runny egg to flow to the sides, until the base and sides are set and golden.
  7. Transfer the pan to the grill, keeping the handle away from the heat, and cook for a further 2-3 minutes, until the egg is just set in the centre.
  8. Mix the salad with the tomatoes and serve with wedges of the frittata.

Summary of customer ratings and reviews

Nutritional information for Leek and bacon frittata

Nutritional information for Leek and bacon frittata

Nutrition type per serving
Calories 285 kcal
Total Fat 18.1g
Saturated Fat 5.9g
Salt 0.91g
Sugar 2.5g

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