January 28, 2017 / In food , pork / Tagged as: leek, bacon, egg, peas, butter, mozzarella, avocado, salad, pine nuts

Bacon, leek & pea frittata

Total Cook Time

15 minutes

Ingredients

  • 1/2 leek trimmed, washed and finely sliced
  • 10g butter
  • 4 rashers back bacon cut into 1cm strips
  • 6 eggs
  • salt & pepper
  • 1 ball of mozzarella (roughly 125g drained), torn into large chunks
  • salad [optional]
  • pine nuts [optional]
  • avocado [optional]

Method

  1. Melt the butter in a non-stick pan over a medium heat.
  2. Add the leek and bacon and fry for about 3 minutes or until leek is softened
  3. While leek cooks, cook the peas; add cooked peas to frying pan.
  4. Beat the eggs with a little salt and pepper. Add egg mix to pan.
  5. Turn heat up on pan. Pull the edges of the mix into the middle as the eggs set.
  6. When most of the egg is set scatter the mozzarella over the top and place under a grill on full heat.
  7. Watch out for a plastic handle on your pan. Don’t melt it whilst the pan is under the grill.
  8. Remove from underneath the grill when the eggs are fully set.
  9. Serve with sliced avocado, salad and pine nuts.

Serves 2-3