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!