Easy bacon and leek frittata
This easy bacon and leek frittata blends crispy bacon, tender leeks, and juicy cherry tomatoes in a creamy egg base, perfect for any meal. It’s simple to prepare and bakes up beautifully in one skillet.
Cook time 20 min
Prep time 5 min
Ingredients:
6 bacon strips1 leek
6 eggs
1/2 cup heavy whipping cream
1.50 cups cherry tomatoes
This easy bacon and leek frittata is the perfect dish for a quick breakfast, brunch, or even dinner. Packed with deliciously crispy bacon, tender leeks, and juicy cherry tomatoes, this frittata is not only flavorful but also nutritious. With just a few simple ingredients and minimal preparation, you can create a wholesome meal that everyone will love.
Instructions:
- Preheat your oven to 375°F (190°C).
- Rinse the leek thoroughly to remove any dirt. Slice the white and light green parts into thin rounds.
- Halve the cherry tomatoes.
- In a medium bowl, whisk together the eggs and heavy whipping cream until well combined. Season with a pinch of salt and pepper if desired.
- Heat a large, oven-safe skillet over medium heat.
- Add the bacon strips and cook until crispy, flipping occasionally. This should take about 8-10 minutes.
- Once cooked, transfer the bacon to a plate lined with paper towels to drain. Allow it to cool slightly before crumbling or chopping into bite-sized pieces. Reserve a tablespoon of bacon fat in the skillet.
- In the same skillet with the reserved bacon fat, add the sliced leeks.
- Cook, stirring occasionally, until the leeks are soft and translucent, about 5-7 minutes.
- Add the crumbled bacon back into the skillet with the leeks and stir to combine.
- Pour the egg and cream mixture over the bacon and leeks. Tilt the skillet if necessary to make sure the eggs are evenly distributed.
- Scatter the halved cherry tomatoes evenly over the top.
- Cook on the stovetop over medium heat until the edges start to set, about 3-4 minutes.
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is golden and the center is just set.
- Remove the skillet from the oven and let the frittata cool for a few minutes.
- Slice into wedges and serve warm. Enjoy your easy bacon and leek frittata with a side salad or some crusty bread!
This bacon and leek frittata is both simple to make and absolutely delectable. The harmony of crispy bacon, aromatic leeks, and sweet cherry tomatoes makes for a meal that's wholesome and satisfying. With these tips, you're well on your way to creating a frittata that is sure to impress, whether you're serving it to family, friends, or just treating yourself.
Easy bacon and leek frittata FAQ:
After cooking on the stovetop for about 3-4 minutes, transfer the frittata to a preheated oven at 375°F (190°C) and bake for 10-15 minutes, or until it is golden and the center is just set.
The frittata is done when the edges are golden brown and the center is just set—firm but slightly soft. A knife inserted into the center should come out clean or with minimal wet egg.
An oven-safe skillet, typically 10-12 inches in diameter, works best for this frittata. This allows for even cooking and proper size for serving.
Yes, you can substitute heavy cream with half-and-half or whole milk for a lighter option. However, the texture will be less rich.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
Tips:
- Cook bacon strips over medium heat until they are crispy for the perfect texture.
- Make sure to clean the leek thoroughly as dirt can be trapped between the layers.
- Whisk the eggs and cream together until fully combined and slightly frothy for a fluffy frittata.
- Preheat your oven to 375°F (190°C) to ensure a consistent cooking temperature.
- Use an oven-safe skillet to seamlessly transition from stovetop to oven.
- Let the frittata cool for a few minutes before slicing to allow it to set properly.
Nutrition per serving
4 ServingsCalories 420kcal
Protein 24g
Carbohydrates 11g
Fiber 1.62g
Sugar 4.52g
Fat 30g
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