Bacon, Leek & Spring Onion Frittata

Bacon, Leek & Spring Onion Frittata

Bacon, Leek & Spring Onion Frittata

Frittatas always seem make an appearance at IINH lunch meetings in our Taste Health Kitchen. They are definitely my #No1 go to dish when I need to put together a quick lunch or dinner. They are delicious served hot or at room temperature.

Serves:

4
Course Breakfast, Brunch, Dinner, Lunch
Diet Child Friendly, Diabetic Friendly, Gluten Free, Grain Free, Gut health, Low Carb, Low GI
Servings 4 (4-6 people)
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 30 g butter
  • 120 g leek thinly sliced (1 med leek)
  • 60 g spring onion finely chopped (1 bunch)
  • 1 tbsp olive oil
  • 100 g 4-5 slices bacon rashers, finely diced (organic or free-range if possible)
  • 6 large eggs organic or free-range if possible
  • 250 g hard cheese finely grated (cheddar, parmesan, gruyere, smoked, or a mixture)
  • 3 tbsp cream *opt
  • 10 g parsley finely chopped
  • Seasoning

Method

  • Preheat oven to 150 C.
  • Heat butter and oil in a small ovenproof pan over low heat until melted. Add the leeks and cook slowly, stirring occasionally to prevent sticking or burning. After 10 minutes add the spring onion, cook for a further 5 minutes until leeks and spring onion are soft. Remove from pan and leave to cool.
  • In the same pan (no need to wash) fry the rashers until crispy and golden, then remove and drain on kitchen paper.
  • Crack eggs into a bowl, season and whisk until completely blended. Whisk in the cheese/s and cream if using. Gently mix in the leeks, spring onion, diced bacon and chopped parsley.
  • Reheat the same small pan and lightly oil if required, removing any excess oil with kitchen paper before pouring in egg mixture. Cook on hob for about one minute, cover lightly with parchment and tin foil, then bake in oven until set and golden, about 30-45 minutes, removing the covering during the final 5 minutes (cooking time depends on depth of egg mixture and cooking container).
  • Serve with mixed baby leaves or simple green vegetables.

Maggie's Tips

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Fantastic in a lunchbox
  • For a speedier frittata, cook the mix in individual oiled muffin tins for about 10 - 15 minutes or until cooked.
  • Vegetarian option: Omit bacon

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