A healthy but hearty family meal that’s packed with flavour and super simple to make, this Leek, Potato, Bacon, Pea and Feta Frittata is perfect comfort food for the Spring. It’s weeknight cooking at its finest, using ingredients that are more than likely already knocking about in your kitchen.
Leeks are such a fantastic vegetable, more mellow and child-friendly than onion, yet still brings bags of flavour to the table. Whether they’re diced and sautéed as the base of a warming soup, a lush addition to macaroni cheese or simply served sliced and steamed topped with melting butter and freshly ground black pepper; they’re delicious any which way. And of course they count towards clocking up that all-important five-a-day, or even ten-a-day if you believe the hype.
This frittata is a welcoming dish to plonk in the middle of the table, carve it into quarters and serve up to the hungry family with piles of crisp green salad. The wedges of fresh buttered bread are an indulgent extra in case anyone’s appetite is in overdrive.
Fear not vegetarians and Slimming Worlders!
I’m giving my usual bread habit the swerve due to following the Slimming World eating plan. This recipe is entirely SW friendly if you use fry light instead of olive oil – check the recipe notes below for the full lowdown.
If you’re a vegetarian, worry not, you can easily swap in some veggie bacon or chestnut mushrooms. After all, the true beauty of a frittata is just how versatile it is. You can pretty much bung most leftovers in, or whatever ingredients you know your family will love. And for us it’s definitely tasty leeks – which taste amazing with feta, potato and bacon.
The other great thing about frittata is that if there are any leftovers you can simply slice, wrap and put them in the fridge to use cold for packed lunches, or any picnics you might be venturing out on over the Easter holidays. Come on sunshine, you know you want to!
A hearty family meal that’s packed with flavour and super simple to make. Best served with a crisp green salad and slices of crusty bread.
- 300 g baby new potatoes washed and halved
- 1 tbsp olive oil or spray pan with fry light
- 2 leeks washed and sliced
- 130 g lean bacon chopped
- 180 g feta cheese cubed
- 100 g frozen peas
- 8 eggs beaten
- 1 tbsp fresh flat leaf parsley finely chopped to garnish
Put the baby new potato halves into a pan of salted cold water, bring to the boil and then turn the heat down to medium and allow to gently cook for 20 minutes.
Meanwhile heat a large shallow oven-proof dish with a tablespoon of olive oil (or a few squirts of fry light) and gently stir fry the leeks and bacon with a generous pinch of sea salt until the leeks soften and the bacon starts to colour.
Turn off the heat on the hob and pre-heat the oven to 180C/160C fan/gas 4. Once the potatoes are cooked, drain and add to the pan with the leeks and bacon. Give them a stir, making sure the potatoes are evenly distributed.
Dot the feta cheese and frozen peas around the dish, then pour the beaten egg into the dish, making sure it's evenly covered. Season with salt and pepper and pop the dish into the oven and bake for around 35 minutes until the egg is set and the whole thing looks gloriously golden.
Remove from the oven and serve immediately with a crisp green salad and slices of buttered crusty bread.
Vegetarian? Swap meat bacon for veggie bacon and add to the leeks for the last minute of cooking.
Slimming World? Use Fry Light instead of olive oil. One quarter of this frittata contains 45g of feta cheese which can either count as your Healthy Extra A or 6 syns. The rest of the ingredients are free!
For More Leek Appreciation…
If you’re a big fan of leeks you can grab some more fabulous ideas for making a meal out of them by heading over to the Discover Leeks website and social media channels. Here’s where to find them:
- Website: www.discoverleeks.co.uk
- Twitter: @discoverleeks
- Instagram: @discovergreatveg
- Facebook: DiscoverGreatVeg
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