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Bacon and leek frittata recipe

134 ratings

This quick frittata recipe is perfect when there's not much in the fridge. Crispy bacon, sweet leeks and tender potatoes are cooked with eggs and a generous amount of cheese for an easy dinner idea or weekend lunch - pack the leftovers into lunchboxes. See method

Serves 4
15 mins to prepare and 20 mins to cook
446 calories / serving

Ingredients

500g potatoes, peeled and diced into 2cm chunks
2 tbsp sunflower oil
4 rashers smoked back bacon, finely chopped
1 leek, trimmed, rinsed and thinly sliced
6 eggs
100g Cheddar, coarsely grated
salad leaves, to serve (optional)

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
1860kj
446kcal 22%
Fat
29g 41%
Saturates
10g 50%
Sugars
2g 2%
Salt
1.9g 31%

of the reference intake
Carbohydrate 23.3g Protein 25.4g Fibre 2.1g

Method

Preheat the grill to high. Boil the potatoes and boil for 10 mins until just tender, then drain.
Meanwhile, heat the oil over a medium-high heat in a medium, ovenproof frying pan (ours was 24cm), then fry the bacon for 5 mins until crisp. Remove from the pan with a slotted spoon and set aside. Add the leek to the pan and fry for 5 mins until softened, then add to the bacon. Add the drained potatoes to the pan and fry for 1-2 mins. Return the bacon and leeks back to the pan and spread into an even layer.
Beat the eggs until combined and season. Stir in the cheese, then pour the mixture over the potatoes in the pan. Cook for 3-4 mins over a medium heat, without stirring, then place under the grill for 5 mins, until the egg has set.
Slide onto a plate and leave to cool for 5 mins before cutting into wedges. Serve hot or cold with a side salad, if you like.

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