An easy frittata recipe that comes together with a few ingredients that has all the flavours you will love! Makes a perfect meal any time of the day!
This Italian take on a frittata is hearty and so delicious with a smoky rich bacon flavour and love the sweetness when the leeks are sauteed a little longer for a caramelize flavour. Topped with the salty tangy feta cheese makes this dish oh so yummy!
Frittata’s are easy to make when you don’t have to make a pastry dough and with a few ingredients and the possibilites are endless and with this recipe, all I did was open my refrigerator and looked into my pantry to find ingredients that would make a delicious, healthy and hearty meal. Serve this delicious frittata for breakfast, brunch or any meal for that matter. It’s that satisfying and perfect for a crowd!
WHAT IS A FRITTATA?
Frittata was first originated in Italy and it’s an egg-based dish, similar to an omelette or a crustless quiche. It may have been first orginated in Italy, but today, there are so many variations from all over the world which makes this delicious egg dish so popular.
It was known when you would make this egg dish it was with leftovers you would find in your refrigerator. However, your homecooks and chefs now create this dish with unique and creative ingredients and flavours. So the possibilities are endless and there is no boundaries only to keep in mind what flavours work together the best and it’s the same techniques you would use when you create a recipe.
RECIPE INGREDIENTS
- Leeks: I really the mild onion flavour and once caramelized, it becomes naturally sweet
- Bacon: I like to use a thicker cut butcher bacon
- Eggs: I use large eggs, and if you have medium eggs, add an extra 1-2 eggs.
- Heavy Cream
- Extra Virgin Olive Oil
- Seasonings: salt and pepper
- Thyme: I used fresh thyme and dried can be an option, just add 1 teaspoon.
- Feta cheese: crumble throughout and this cheese worked really well with these flavours
HOW TO MAKE THIS RECIPE
Heat a large skillet with olive oil over medium heat. Add sliced leeks and sauté for 5 minutes, until tender and it starts to caramelize. Transfer to the baking dish. Add the sliced bacon and cook until it starts to become crispy. Add half the bacon to the baking dish.
In a large bowl, whisk together eggs, heavy cream, salt, pepper and thyme. Set aside.
Pour the egg mixture into the baking dish, scatter the remaining bacon into the baking dish, then and add dollops of feta cheese throughout the frittata.
Bake for 30-35 minutes, until the knife comes out clean when inserted. Remove and allow to rest for 5 minutes.
When serving a frittata allow to cool just a few minutes, and garnish with fresh thyme. I like to serve it with a salad, sauteed vegetables or slices of sourdough bread.
MANY OPTIONS WHEN MAKING A FRITTATA
There are so many variations when it comes to making a frittata and that is the beauty of this recipe. The possibilities are endless. Most often we choose ingredients that we like and we know our family will enjoy.
- Meat: sausage whether is fresh or smoked or ham
- Cheese: lots to choose from goat cheese, mozzarella, parmesan, cheddar cheese with it’s medium or old
- Veggies: options are endless here from broccoli, spinach, kale, sweet chard, arugula, red pepper, cherry tomatoes, shallots, scallions
- Milk: I used heavy cream and half and half cream I used before too
- Herbs: dill, oregano, basil, parsley, chives
STORING
For any leftovers, place in the refrigerator in an air-tight container for 2-3 days. Frittata’s freeze really well, keeping their texture and flavour. Do the same by placing it in an air-tight container for up to 1-2 months.
Leek, Bacon and Feta Frittata
Equipment
- 1 - 9 inch baking dish
Ingredients
- 1 large leek, sliced
- 1 tbsp extra virgin olive oil or avocado oil
- 3-4 slices butchers bacon, sliced
- 6 large eggs
- 1/3 cup heavy cream (or half and half cream)
- 1/4 salt
- 1/4 pepper
- 2 sprigs fresh thyme
- 1/3 cup feta, crumbled
Instructions
- Preheat oven to 350°F.
- Heat a large skillet with olive oil over medium heat. Add sliced leeks and sauté for 5 minutes, until tender and it starts to caramelize. Transfer to the baking dish. Add the sliced bacon to the skillet and cook until it starts to become crispy. Add half the bacon to the baking dish.
- In a large bowl, whisk together eggs, heavy cream, salt, pepper and thyme.
- Pour the egg mixture into the baking dish, scatter the remaining bacon into the baking dish and add dollops of feta cheese throughout the frittata.
- Bake for 30-35 minutes, until the knife comes out clean when inserted. Remove and allow to rest for 5 minutes. Garnish with fresh thyme. Serve with salad or vegetables.
