Bacon and Leek Frittata

Served here with some Rocket, Olive Oil and Balsamic Vinegar.

Served here with some Rocket, Olive Oil and Balsamic Vinegar.

This gorgeous Bacon and Leek Frittata is a perfect size for a whole family breakfast or 3 days worth of lunch or dinner if teamed with a light side salad.
We love that it can be thrown in the oven and a timer set rather than standing and waiting for it to cook on the stove top.

8 eggs – cracked and lightly whisked.
1 whole leek – scored all the way through, washed well and sliced into rings.
2 rashers of bacon – baked in oven until turning golden, then sliced.
1tblsp Ghee.
Salt and Pepper to your taste.

Preheat oven to 170 degrees and take a 20×18 oven proof dish (small to medium in size) and line with baking paper.
Place Bacon into a large frying pan and bring it up to medium heat, cooking for 10 minutes and allowing Bacon to caramelise well.
Remove from pan, chop into pieces and set aside.
Take your sliced Leeks and add to the same pan with Ghee and allow them to sweat down until sticky and soft then allow them to cool.
Take your whisked Eggs and place them in the lined baking dish.
Add Leeks followed by the Bacon.
Lightly push the filling underneath the egg so they do not dry out.
Then place in the oven and allow to cook until set and golden on top – around 25 minutes.

Step by step processes.

Step by step processes.

Eggs are highly nutritious and are a natural source of over 11 vitamins and minerals. They are also a good source of protein and omega 3’s.
Like you should with onions and garlic, allow your leeks (if you have the time) to sit for 5 minutes after cutting and before cooking to enhance it’s nutritional benefits.
The Bacon!? Well who really needs to justify Bacon? It tastes great and teams so well with Eggs and Leeks. Take the time to source a good Butcher who has a range of nitrate free products though.

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