Leek & Bacon Fritatta Recipe

I rustled this Leek & Bacon Fritatta up last Sunday, basically using up all the leftovers i had in.

Leeks are in season at the moment and i love them, so i have been chucking them in everything.

This dish makes for a great brunch, it takes around 20 minutes from start to finish.

It was so yummy and even my little legs tucked in, giving the big thumbs up!

To save time i used frozen diced onion and garlic it’s always handy to have a back up – if i run out of the fresh option.

leek & bacon fritatta
Leek & Bacon Frittata.

(Serves two)


  • 6 eggs.
  • 100ml of milk
  • 1 tablespoon of chilli flakes. (Optional).
  • 4 rashes of bacon.
  • 100g frozen peas
  • 1 leek.
  • Half an onion.
  • 2 cloves of garlic.
  • Tablespoon of thyme.
  • Salt & Pepper.
  • 50g low fat cheddar cheese.
  • 10g of parmesan.


  • Slices the leeks, onion and bacon into bite size chunks.
  • Add the leeks, garlic, thyme and onion to a frying pan, and fry on a medium heat.
  • Grill the bacon for 5 minutes on a medium heat.
  • To a bowl crack the eggs in, add the milk, salt and pepper and chilli flakes.
  • Remove the bacon from the grill, and add to the leeks and onion.
  • Add the peas also.
  • Line a frying pan with greaseproof paper. (I used tinfoil, as my little rascal has used all mine up, tracing cars).
  • Add the leek, onion and bacon, and then pour the egg over.
  • Fry on a medium head for 7 minutes.
  • Sprinkle the cheese over, and then grill for 3-5 minutes.
  • Remove from grill, and greaseproof paper.
  • Sprinkle parmesan over, and serve.

I added a crisp side salad, and some mustard. But i feel it would also be perfect with some beans! YUM.

Do you think you may try?

(If you are veggie, ditch the bacon and add some mushrooms).