Bacon & Leek Frittata

This recipe works in combination with: Loaded Mash, Singapore-style Noodles, Spaghetti alla Carbonara. This recipe features in these meal plans: Quick & Easy.

An Italian omelette with bacon, leek and potato.

Ingredients

  • 3 x rashers streaky bacon, chopped
  • 30g of cheddar cheese, grated
  • 1/2 small leek, sliced
  • 2 new potatoes, peeled and thinly sliced
  • 2 medium eggs
  • 3 tbsp milk
  • 1 tbsp vegetable oil
  • 1/2 tsp dried mixed herbs
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £1.82
  • Store cupboard: Basic
  • Calories per serving: 780
  • 5-a-day per serving: 0.4
  • Print Recipe
Bacon & Leek Frittata photo
Tasty?

798 cooks think so

Method

  1. Cook the potatoes in lightly salted boiling water for 10 minutes, or until tender.
  2. Meanwhile, beat together the eggs, milk, cheese and mixed herbs. Season generously with salt and pepper and set aside.
  3. Preheat the grill to high. Heat the oil in a frying pan and cook the bacon and leek for 4-5 minutes, or until the bacon is crispy. Stir in the potato and heat through.
  4. Pour in the beaten egg mixture, making sure all the other ingredients are covered. Stir the egg mixture to break it up a little as it begins to cook. Cook for 2-3 minutes over a medium heat, or until the edge of the frittata begins to set.
  5. Place the frittata pan under the grill for 4-5 minutes, or until the egg is cooked and the top is golden. Serve immediately.


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