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…
- 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
- 8 eggs; whisked in a bowl (add S&P and red pepper flakes to the eggs along with a splash of half & half)
- 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.
- 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.
- Preheat oven to 350 degrees.
- 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.
- Allow the frittata to settle for 10 minutes after removing from the oven. Cut and garnish with remaining leeks. Serve.