Strength Kitchen

PAID

Bacon Leek Frittata

This bacon and leek frittata is a high-protein, hearty dish perfect for breakfast, brunch, or a simple weeknight dinner. Packed with lean smoked bacon, sweet peas, leek, and tender new potatoes, it makes a tasty balanced and filling meal.

Prep

10 mins

Cook

25 mins

Total

35 mins

( Serves Size: 4 )

M I

8 pieces	Smoked Lean Bacon Medallions
1	Leek
1 medium	White onion
30 g	Grated mature cheddar cheese
300 g	New potatoes
120 g	Peas
To taste	Salt and pepper

Step 1

Preheat the oven to 180°C and lightly grease an ovenproof pan or baking dish with spray oil or olive oil.

Step 2

Boil the new potatoes until tender, drain, and dice into small cubes.

Step 3

Cook the lean smoked bacon medallions in a frying pan until golden and slightly crispy, then chop into bite-sized pieces.

Step 4

Slice the leek and onion. Defrost the peas if needed by running under water.

Step 5

In a large bowl, whisk the eggs with a pinch of salt and black pepper.\\\\r\\\\n\\\\r\\\\nAdd the cooked bacon, onion, leek, cheese, boiled potatoes, frozen peas, and grated cheddar directly into the whisked eggs. Season with salt and pepper and mix until evenly combined.

Step 6

Pour the mixture into the prepared pan or baking dish, spreading it evenly.

Step 7

Bake in the oven for 25–30 minutes until the frittata is set in the centre and lightly golden on top.

Recipe Notes

This frittata is ideal for meal prep and can be enjoyed hot or cold. Adjust the seasoning to taste and serve with a side salad for extra greens.
Vegetarians can add smoked tofu instead of bacon pieces.

Cooking Tips

You can use tinned boiled new potatoes to save time.
You can added grated courgette for more vegetables - just remember to squeeze the water out once grated.
You can add a smoked cheese for variety of flavour or herbs like fresh dill.

Storage Instructions