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5 from 3 votes
Leek, Potato, Bacon, Pea and Feta Frittata on feedingboys.co.uk
Leek, Potato, Bacon, Pea and Feta Frittata
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

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.

Course: Main Course
Servings: 4
Author: Katie Bryson
  • 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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Remove from the oven and serve immediately with a crisp green salad and slices of buttered crusty bread.

Recipe Notes

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!