Bacon, leek and potato frittata

Bacon, leek and potato frittata

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Potato, leeks and bacon rashers team going on in our budget-busting frittata

The ingredient of Bacon, leek and potato frittata

  1. 1 tbsp olive oil
  2. 5 rashers rindless shortcut bacon, chopped
  3. 1 medium leek, trimmed, halved, washed, thinly sliced
  4. 1 medium lady christl potato, peeled, thinly sliced
  5. 6 eggs
  6. 1/2 cup unconditional cream
  7. 1/3 cup grated parmesan cheese
  8. 2 garlic cloves, crushed

The instruction how to make Bacon, leek and potato frittata

  1. Heat oil in a 26cm (top) frying pan on top of higher than medium heat. increase be credited with bacon and leek. Cook, stirring, for 5 minutes or until bacon is golden. increase be credited with potato. Cook, stirring for 3 minutes or until potato starts to brown.
  2. Meanwhile, preheat grill just about medium. stir up eggs, cream, cheese and garlic together in a jug. Season later than salt and pepper. grow to pan. Cook for 5 to 6 minutes or until approaching set. Transfer to grill. Grill for 2 minutes or until golden and set. Serve.

Nutritions of Bacon, leek and potato frittata

calories: 486.604 calories
fatContent: 39.3 grams fat
saturatedFatContent: 17.9 grams saturated fat
carbohydrateContent: 9.5 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 24.1 grams protein
cholesterolContent: 362 milligrams cholesterol
sodiumContent: 1005 milligrams sodium

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