Baked Frittata with Leeks and Bacon
Course: lunch or light main Skill level: easy Serves: 2-3
1 large leek
3 rashers back bacon
15 g (½ oz) butter
1 tbs olive oil
6 eggs
100 g (3½ oz) strong
Cheddar, grated Handful rocket leaves
(optional)
5-6 cherry tomatoes
(optional)
25 g (1 oz) soft goats’
cheese (optional)
Salt and freshly ground
black pepper, to taste To Serve: chopped fresh parsley; salad or freshly cooked vegetables of choice.
1 Cut the leeks in half lengthwise, and then into thin slices. If necessary, wash and then pat dry with a tea towel, or give your leeks a spin in a salad spinner.
2 Cut the bacon into 1 cm (½ in) pieces. It’s easier to do this with a pair of sharp kitchen scissors.
3 Pre-heat oven to 200 deg. C., 400 deg. F., Gas Mark 6.
4 Put the butter and olive oil in a frying-pan and melt over a medium heat. Add the leeks and bacon and sauté for 5 to 10 minutes, stirring gently until the bacon is cooked and the leeks tender.
5 Crack the eggs into a large bowl or jug. Whisk with a fork to mix the yolks and white.
6 Add the bacon and leek mix, and the grated cheese. Season with salt and pepper and whisk again. If you want to use some rocket leaves, stir these in.
7 Transfer to a 20 cm (8 in) non-stick or oiled ovenproof dish. Pour in the egg mixture.
8 Cut the tomatoes in half and arrange on top of the egg mixture along with the goats’ cheese, if using.
9 Put into the pre-heated oven and bake for 25 to 30 minutes. When the frittata is ready, the top will be golden and puffed, but the frittata will still have a slight wobble in the middle and will finish cooking as it cools.
Can be eaten hot or cold. Leftovers can be stored in an airtight tub in the fridge for up to two days. Serve at room temperature or microwave for 30 seconds to warm. Can also be frozen. Allow to defrost before reheating.