Cooking seasonally is the best. Nothing makes me happier than seeing all the springy produce in stores. Hence this frittata! Leeks add this subtle, delicious oniony flavor to anything they touch. And when paired with bacon?! Match made in heaven.
And of course I cooked the leeks in leftover bacon fat, because what’s better?
As you probably know if you’ve been reading for awhile, I’m such a savory breakfast girl. I make frittatas almost every week to have on hand for an easy, protein and veggie packed breakfast. I feel a million times better when I start my day with an egg and veggie-centric breakfast instead of something with more sugar like a smoothie or fruit topped oatmeal. Both delicious and healthy, but I can’t beat how I feel after eating my savory breakfasts.
This would be absolutely perfect to make for brunch if you’re hosting a crowd this weekend, or traveling! It keeps really well and can even be served at room temp!
I know I’ll be making this for my fam this weekend, along with a few other brunchy things. I haven’t decided yet, because as usual I’m being my indecisive self because I want EVERYTHING all the time. #firstworld and #millenial problems.
Oh and the avocado. Always necessary.
- 3 cups baby yellow potatoes, cut into ½'' cubes
- 1 leek, thinly sliced
- 8 slices bacon
- 1 dozen large eggs
- ½ cup half and half (can sub milk or cream)
- ¼ teaspoon black pepper
- sliced avocado for serving
- Grease a 12'' cast iron skillet or baking dish with butter or cooking spray. Set aside. Preheat oven to 375℉.
- Bring a medium pot of water to a boil. Add a generous pinch of salt and the cubed potatoes. Boil for 10 minutes or until barely fork tender. Drain and let cool.
- While the potatoes are boiling, put the thinly sliced leeks in a large bowl of water and let the dirt and grit sink to the bottom. (Leeks are super hard to clean because of all the layers, but this method works really well!) Swoosh them around in the water and let sit for a few minutes and then drain.
- Heat a large skillet over medium to medium-high heat. Cook the bacon until crispy. Let drain on paper towels. Discard the bacon fat except for about 2 tablespoons to cook the leeks in.
- Add the leeks to the skillet and sauté for 5-7 minutes until tender. Remove from heat and let cool.
- Add the eggs to a large bowl and add the half and half and pepper. Whisk until light and fluffy.
- Chop the bacon and add to the eggs. Add the leeks and potatoes as well, and stir to combine.
- Pour into the prepared skillet and bake for 25-30 minutes or until the center is set and edges are golden.
- Let cool slightly, cut into wedges, and serve with avocado and a green salad!