SERVES 2
PREPARATION 5 MINS
COOKING 25 MINS
2tbsp olive oil
3 rashers bacon, chopped
3 leeks, washed and thinly sliced
6 eggs, lightly beaten
150ml (5fl oz) single cream
A handful of grated Cheddar
A handful of rocket
Extra rocket, to serve
1. Heat the oven to 180°C (gas mark 4). Heat the olive oil in a large, non-stick frying pan (with an oven-proof or removable handle) over a medium heat. Add the bacon and the leeks and cook for 5 minutes, or until the leeks have softened.
2. Combine the eggs and cream and season well with salt and pepper. Pour into the frying pan and swirl the mixture a little. Stir through the cheese and the rocket, then transfer to the oven and cook for about 20 minutes, or until the frittata is set, golden and puffed up a little on top.
3. Serve straight from the pan, or place a large flat plate over the top of the pan and invert the frittata on to it. Serve hot, sliced into wedges, with extra rocket, if desired.
QUICK TIP
Frittata also makes good finger food to accompany drinks - serve it at room temperature, cut into small, bite-size pieces.