Bacon Leek Frittata

This Bacon Leek Frittata is a great example of how eggs are a blank canvas for a variety of meals. From scrambled eggs to the more complicated shakshuka, eggs are a magic ingredient when you don’t know what to cook.

So read on to learn how to take this frittata recipe and make it your own, how to cut kale, how to cut leeks, and all the other crazy important recipe tips and tricks – but only if you want to. Otherwise grab your cast iron skillet, hit that purple Jump to Recipe button, and let’s make a frittata with kale, leeks, and bacon. Mmmm bacon.

Ingredients

The frittata is an Italian dish related to a crustless quiche. The word comes from the Italian “friggere,” meaning “to fry,” which is how they are traditionally cooked.

Bacon – we love Hempler’s bacon because it’s a local brand and a quality product.

Kale – I like lacinato kale, also known as Tuscan or Italian kale, but any kale will do. If you’re swimming in kale like I am every fall, check out this feta kale salad with cranberries, fennel apple and kale slaw, these kale waffles, or a kale and cheese quickbread.

How to cut kale

Chopping kale for this kale frittata is easy. First use a knife to slice out the thick stem. Then roll up a leaf or two and slice thinly across the roll. You can then chop your kale finer if you like.

Leeks – leeks are a great, mild-flavored onion, perfect in this kale and leek frittata or a 4 ingredient potato and leek soup.

A cast iron pan is the best tool for the job because it goes seamlessly from stove top to oven. I use mine all the time making pan-roasted chicken breasts, pork tenderloin, and skillet cornbread. And it’s killer for a skillet chocolate chip cookie.

How to riff on this frittata recipe

You can vary almost anything about this specific bacon leek frittata recipe once you understand the basic framework:

• Sub sausage for the bacon or skip the meat altogether.
• Use a different cheese.
• Sub out the kale for spinach or another leafy green.
• Add mushrooms or red peppers or olives or…. you get the point.

Recipe tips and tricks

Making this bacon kale frittata is easy. First, crisp up your bacon in a 10 inch or so cast iron skillet. Remove the bacon to a paper-towel lined plate, and pour off all but one tablespoon of bacon fat into a small bowl. You’ll use that later!

Now cook the leeks in the bacon fat over low heat until they are softened and just beginning to color. Add the chopped kale and garlic to the leeks and continue cooking until the kale is wilted.

Scrape the kale, leeks, and garlic into a medium bowl. Chop your bacon and add it and the cheeses to the bowl with the kale and leeks, and stir to mix. Then crack and stir in six of the eight eggs into this bowl.

In another bowl, beat the last two eggs. Then return your cast iron skillet to the stove, add a tablespoon of bacon fat (or vegetable oil, if you’re not eating bacon), and cook the two eggs until they have set. This egg-only base will help the frittata hold together when you slice and serve.

Remove the pan from the heat and add the bacon, kale, leek, and egg mixture. Move the pan to the oven to bake, but, be careful, the pan may be hot!

Bake for 20 to 25 minutes until the top has set completely. You can brown the frittata under the broiler for a minute or two if you like.

Enjoy hot, warm, or even let cool to room temperature. A bacon leek frittata makes great picnic fare!

Recipe FAQs