Bacon and Leek Frittata

Bacon and Leek Frittata

A lovely bacon frittata that celebrates leeks being back in season. Serving up breakfast in bed this weekend? Why not give this a go?

Prep time: 5 minutes

Cook time: 35 minutes

Servings: 4 people


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.



500g potatoes, peeled and diced 
2tbsp sunflower oil
4 rashers back bacon, finely chopped
1 leek, trimmed, rinsed and thinly sliced
6 eggs
100g reduced-fat cheddar, grated
ground black pepper