This frittata is inspired by Smoky bacon and leek Quiché, we didn’t have the time for pastry, so frittata it became. It was absolutely delicious. I’d say this is Best served fresh from the oven on a warm Spring / Summer’s evening with a fresh crisp salad and a spoon of potato salad. It is a one pan meal that doesn’t leave a lot of washing up or mess.
It’s possible to swap out leeks for almost any other vegetables with a frittata, and it still is awesome.
Leek & smoked bacon frittata
This frittata is inspired by Smoky bacon and leek Quiché, we didn’t have the time for pastry, so frittata it became. It was absolutely delicious. I'd say this is Best served fresh from the oven on a warm Spring / Summer's evening with a fresh crisp salad and a spoon of potato salad. It is a one pan meal that doesn't leave a lot of washing up or mess.6
Ingredients
- 5 rashers of smoked bacon medallions
- 1 large leek, washed, trimmed and sliced
- 5 spring onions, washed, trimmed and sliced
- 75 grams of grated cheddar cheese
- 6 large eggs
Instructions
- Fry bacon until almost cooked
- Add the sliced leeks and fry until softened, then add the spring onions and fry a little further. Beat 6 eggs with a healthy grind of black pepper or rainbow peppercorns if you have it, and a pinch of salt.
- Pour the beaten eggs over the bacon and leek mixture, mixing till everything is coated turn off the heat but leave the pan on the ring.
- After mixing everything, cover the top of the Eggs with Cheddar cheese.
- Place in the preheated (200°C / 392°F) oven for 15 minutes, or until golden brown.
- Once out of the oven, allow cooling a little to set a little before serving.
