• 250 g baby potatoes, sliced into thick rounds
  • 3 rashers unsmoked back bacon, trimmed of fat and chopped
  • 1 tbsp sunflower oil
  • 15 g unsalted butter
  • 1 medium leek, sliced and rinsed
  • 6 large free-range eggs
  • 100 g Italian-style salad, to serve
  • 12 cherry tomatoes, washed and halved, to serve


  1. 1

    Bring a large pan of water to the boil, then add the potatoes and cook for 10 minutes until tender.

  2. 2

    While the potatoes are cooking, heat a 20cm non-stick frying pan. Add the bacon and fry over a high heat for 3 minutes until browned. Add the sunflower oil and butter to the pan along with the leek and fry for 3 minutes until softened.

  3. 3

    Drain the potatoes and add to the frying pan. Cook, stirring occasionally, for a further 3 minutes.

  4. 4

    Preheat the grill to medium. Beat the eggs together in a bowl with 1 tablespoon water and season with freshly ground black pepper. Pour into the pan and cook over a medium heat for 5 minutes, tilting the pan occasionally to allow any runny egg to flow to the sides, until the base and sides are set and golden.

  5. 5

    Transfer the pan to the grill, keeping the handle away from the heat, and cook for a further 2-3 minutes until the egg is just set in the centre. Mix the salad with the tomatoes and serve with wedges of the frittata.

Nutritional Details

Each serving provides
  • Energy 1114kj 266kcal 13%
  • Fat 17.1g 24%
  • Saturates 5.8g 29%
  • Sugars 2.5g 3%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 469kj/112kcal

Each serving provides

10.4g carbohydrate 2.8g fibre 16.2g protein

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