Bacon Leek Frittata

5 from 1 vote

This bacon leek frittata is a great dinner for those nights when you need an easy egg recipe that you can vary one hundred different ways.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Unspecified

Servings:

Calories: 280kcal

Preheat the oven to 350℉.
Crisp the bacon over low heat in a 10 inch cast iron pan, then remove to a paper-towel lined plate. Pour off all but thin layer of bacon grease, reserving it for future use. Chop the bacon once cool.
4 strips bacon
In same cast iron pan, saute the leek until it has softened and lightly browned. Then add the garlic and kale and cook until it is lightly wilted. Remove the pan from heat and transfer the cooked garlic and kale to a large bowl.
1 leek, 1 bunch kale, 2 cloves garlic
In a medium bowl, lightly beat 6 of the 8 eggs and then combine this with the chopped bacon, kale, leek, cheeses, salt and pepper.
8 eggs, 1 cup (113 grams) grated cheddar cheese, ¼ cup (25 grams) grated Parmesan, 1 teaspoon salt, ¼ teaspoon black pepper
In a small bowl, crack remaining 2 eggs and beat lightly. These will form the base of the frittata.
If necessary, add back a bit of bacon fat to the cast iron pan and cook the 2 eggs as you would an omelet, tilting the pan so that all the egg is just set on the bottom of the pan.
Remove the pan from heat, add the remaining eggs and ingredients, and bake for 20 to 25 minutes until the top is set. If you want, you can brown the top under the broiler for a minute or two.

Save leftover bacon fat in a clean glass jar to use for frying or roasting potatoes or cauliflower.

Keeping 2 of the eggs separate from the cooked vegetable and cheese mixture creates a thin base that makes your bacon leek frittata easier to slice.

Feel free to vary your frittata mix-ins based on what you have in your refrigerator and pantry!