Classic bacon and leek frittata

If you’re looking for something traditional yet mouthwateringly good to pull out of the bag for dinner this week, why not turn to this delicious frittata that can be whipped up in no time at all!

Requiring just five easy ingredients and 35 minutes of your night, you can make this simple dish with absolutely no effort whatsoever. And, not only will it be a hit with all of your guests, it’ll also taste even more delicious as leftovers the next day. Enjoy!

Ingredients

• 6 rashers short cut rindless bacon, chopped
• 1 leek, thinly sliced
• 10 eggs
• 3/4 cup (185ml) thickened cream
• 250g vine-ripened cherry tomatoes

Method

1. Place a greased 20cm (base measurement) ovenproof frying pan over medium heat. Add the bacon and leek. Cook, stirring, for 5 mins or until the bacon is browned and the leek softens.
2. Preheat grill on high. Whisk the eggs and cream in a bowl. Pour the egg mixture over the bacon mixture in the pan. Reduce heat to low. Cook for 7 mins or until the egg is almost set. Cook under the grill for 5 mins or until golden and set.
3. Place the tomatoes on a lined baking tray. Cook under the grill for 2 mins or until the skins start to split. Top the frittata with the tomatoes. Season. Cut the frittata into wedges to serve.