Golden Frittata with Crispy Bacon, Leeks, Potato, Kale and Goat Cheese

Frittatas are one of my favorite things to make because they’re cheap, you can use up whatever ingredients you have in your fridge and they’re super tasty. A frittata is like a quiche minus the crust. It’s a great dish for breakfast, lunch or dinner. The beauty is that all you need are eggs along with random or calculated ingredients, depending on how long you’ve thought about it, and you have the essentials to making a great frittata.

I am still going strong with my weekly CSA subscription. I had farm fresh organic eggs, kale and a potato to eat up from it. Also in my fridge was a log of goat cheese, a few slices of leftover bacon and a leek in my crisper. Without hesitation, I knew I had the makings for a delicious frittata so I began to chop. Frittatas really can be constructed with whatever ingredients you have on hand. They can be vegetarian, with cheese, without cheese, or however you prefer. You simply saute the ingredients in a pan until tender, add the whisked eggs, and into the oven for a bit. I like to cook mine a little bit longer so they get that beautiful golden crust and the eggs are firm, not soft. Upon removal from the oven, the frittata should slide nicely out of the pan onto a cutting board where you can then cut it into perfect wedges. So simple. So good.

This is what weekends were made for…





Golden Frittata with Crispy Bacon, Leeks, Potato, Kale and Goat Cheese
  • 2 slices of bacon; sliced into even small chunks
  • 1 leek; sliced thinly - use both the white & green parts (make sure all sand is out of the leek, clean well)
  • 1 medium Yukon or red potato; peeled and sliced thinly (the thinner, the easier they are to cook)
  • 1 stalk of curly green kale; removed leaves from the stems and chop small/mince
  • 1 TBSP of oil (I used avocado oil)
  • 3 ozs. of goat cheese
  • S&P
  • 8 eggs; whisked in a bowl (add S&P and red pepper flakes to the eggs along with a splash of half & half)
  1. Warm the oil in a large saute pan on medium heat. Add the leeks (save 2 TBSP for garnish later on) and the potatoes. Saute for 5 mins.
  2. Add the bacon and distribute in the pan evenly. Sprinkle salt & pepper. Saute for the next 15 mins, flipping and stirring occasionally. Add the kale and continue sauteing for another 10 minutes.
  3. Preheat oven to 350 degrees.
  4. Once the leeks, potato, kale and bacon look slightly crispy and cooked, add the egg mixture. Make sure the eggs are distributed in the pan evenly. Once the edge of the frittata looks like it's beginning to cook, place the pan in the oven. (Make sure the pan you are using is oven-safe.) Cook for 20-25 mins, checking it to make sure it doesn't burn. You want a golden, crispy color.
  5. Allow the frittata to settle for 10 minutes after removing from the oven. Cut and garnish with remaining leeks. Serve.


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18 Responses to Golden Frittata with Crispy Bacon, Leeks, Potato, Kale and Goat Cheese

  1. Frances Melendez August 31, 2015 at 1:03 pm #

    I added shredded spinach and put it all into a casserole dish, used 6 whole eggs and a splash of milk, 1 chicken stock cube and baked it till cooked – was a really nice change to the usual frittata or potato bake – kinda was in the middle. Will definitely make it again!

    • Tia September 8, 2015 at 9:03 am #

      Nice. I would never think to use a chicken stock cube. Interesting. Glad it worked out!

  2. Donna August 12, 2015 at 3:44 pm #

    Oh my goodness, this looks absolutely devine!!

    • Tia August 12, 2015 at 4:41 pm #

      Hi Donna. It was devine 🙂

  3. Allison Gallagher August 11, 2015 at 12:23 pm #

    Oh my YUM! I’m totally trying this out…Ugh I love all of these ingredients, especially goat cheese.

    • Tia August 11, 2015 at 12:29 pm #

      Goat cheese is everything.

  4. Leah August 11, 2015 at 11:56 am #

    I love a good frittata, and the flavors combos on this sound great!

    • Tia August 11, 2015 at 12:04 pm #

      Thanks! They’re so easy to whip up and this one in particular tasted so decadent.

  5. Camping For Foodies Kim Hanna August 11, 2015 at 10:45 am #

    How funny, we both have frittatas on the brain this week! 🙂

    • Tia August 11, 2015 at 12:05 pm #

      Kim! I just checked out your frittata and wow that looks yummy! Who knew frittatas were camping friendly as well. Maybe it’s the most perfect meal ever?!

  6. Lottie L'Amour August 11, 2015 at 8:51 am #

    This looks so nice – I’m not a fan of leeks however so I might try this without the leeks and hope it doesn’t ruin the taste! Might just double up on the bacon…ahem!

    Thanks for posting!

    Lottie xx

    • Tia August 11, 2015 at 12:13 pm #

      Although the leeks add great flavor, they’re not necessary if you don’t like them. It will still taste great!

  7. T Austin August 11, 2015 at 8:48 am #

    Yum!!! This looks amazing! And healthy!

    • Tia August 11, 2015 at 12:14 pm #

      It’s flavor explosion!

  8. Ashleigh August 11, 2015 at 8:48 am #

    This frittata looks more like a pizza but without the carbs! This looks amazing and a recipe I will be trying! Thank you for sharing!

    • Tia August 11, 2015 at 8:49 am #

      Too funny…my husband said it looked like pizza as well.😜

  9. Alison August 11, 2015 at 8:28 am #

    That looks awesome. I have a thing for leeks and a new recipe and way to use them is perfect. Bonus bacon and goat cheese??? Can’t wait to try this:)

    • Tia August 11, 2015 at 12:14 pm #

      I too have a thing for leeks. And a thing for goat cheese. Man I love goat cheese.

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