Bacon and leek frittata recipe

95 ratings Rate
  • Serves 4
  • 40 mins
  • 394 calories / serving
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Boil the potatoes for 10 minutes until just tender, then drain.

Heat the oil in a medium frying pan and fry the bacon for 5 minutes until tender. Add the leek and fry for 3 minutes until soft. Add the drained potatoes and fry for a further 1-2 minutes.

Beat the eggs with the seasoning and stir in the cheese, then pour this over the potatoes in the pan. Cook for 3-4 minutes, without stirring, then cover with a lid, turn the heat down low and cook gently for 5-8 minutes until the egg has set.

Slide onto a plate and leave to cool for 5 minutes before cutting into wedges. Serve hot or cold with a side salad.


To make individual frittatas, divide the potato, leek and bacon mixture between 6 greased, deep muffin tins (10x4cm/4x1 1in) and pour the egg and cheese mixture over each. Bake at Gas 4, 180°C, fan 160°C for 25 minutes. Allow to cool before turning out.

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  • Ingredients

  • 500g (1lb 2oz) potatoes, peeled and diced
  • 2tbsp sunflower oil
  • 4 rashers back bacon, finely chopped
  • 1 leek, trimmed, rinsed and thinly sliced
  • 6 eggs
  • salt
  • 100g (3½oz) reduced-fat cheddar, grated
  • ground black pepper
  • Energy 1645kj 394kcal 20%
  • Fat 23g 32%
  • Saturates 7g 35%
  • Sugars 0g <1%
  • Salt 2g 33%

of the reference intake
Carbohydrate 21.3g Protein 25.1g Fibre 2.9g


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