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Courtney Roulston's Leek & Bacon Frittata

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This simple but delicious frittata recipe is perfect for midweek meals and weekend eating. 

  • Serves4
  • Cook time25 minutes
  • Prep time25 minutes


  • 1 leek, pale section only, thinly sliced
  • 6 rashers Coles Short Cut Rindless Bacon, chopped
  • 10 Coles Australian Free Range Eggs
  • 3/4 cup (185ml) Coles Thickened Cream
  • 250g vine-ripened cherry tomatoes

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place a greased 20cm (base measurement) ovenproof frying pan over medium heat. Add the leek and bacon. Season. Cook, stirring, for 5 mins or until the bacon is browned and the leek softens.
  2. Step 2

    Preheat grill on high. Whisk the eggs and cream in a bowl. Season. Pour the egg mixture over the bacon mixture in the pan. Reduce heat to low. Cover and cook for 8-10 mins or until the egg is almost set. Cook, uncovered, under the grill for 5 mins or until golden and set.
  3. Step 3

    Place the tomatoes on a baking tray lined with foil. 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.