Frittata
Updated May 2, 2024
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- coarse-chopped slab bacon
- olive oil
- chopped leeks
- beaten eggs
- Blue cheese
- sprinkle Parmesan
Preparation
- Step 1
Cook coarse-chopped slab bacon in olive oil until fat is rendered; add chopped leeks (or onion) and cook until soft. Pour in beaten eggs, sprinkle Parmesan on top and cook over low heat, undisturbed, until the eggs are barely set. (This will take a while, but you can speed things up by running it under the broiler for a minute.) Garnish: Blue cheese.
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Cooking Notes
Chris S.
This looks great -- so simple and delicious. Will cook this weekend.
Also, be aware that Mark Bittman offers a divine recipe for roasted asparagus frittata that includes instructions for roasting the asparagus. It changed our lives. We now roast all vegetables that way. And the frittata using the asparagus, which my long-suffering husband made for me alone, convinced him with one dubious bite that he likes cooked egg foods after all!
Kate
The flavors were delicious, but some amounts for the ingredients would have been helpful. I started with 6 eggs, which seemed like a decent amount, but it was immediately clear that 6 eggs would not be nearly enough. I frantically added five more, but the first six were already setting by the time I added the rest, and I ended up with an uneven frittata that wasn't well mixed. I'll make this again, now that I have an idea of how much to add.
Jake
when do u add the sprinkles, tho
Delise
Simple preparation. Used 11 eggs in a 12-inch cast iron skillet. Would skip the olive oil used to render bacon fat next time and pour off some of the renderings. I found the frittata a little greasy. Served with 'sweet kale' salad mix (kale, shaved Brussels sprouts, cabbage, etc. bit with a simple homemade vinaigrette, instead of the sugary dressing & dried cranberries that comes in the package).
tnwies@gmail.com
Add corn kernels or other veggies.
Kate
The flavors were delicious, but some amounts for the ingredients would have been helpful. I started with 6 eggs, which seemed like a decent amount, but it was immediately clear that 6 eggs would not be nearly enough. I frantically added five more, but the first six were already setting by the time I added the rest, and I ended up with an uneven frittata that wasn't well mixed. I'll make this again, now that I have an idea of how much to add.
Chris S.
This looks great -- so simple and delicious. Will cook this weekend.
Also, be aware that Mark Bittman offers a divine recipe for roasted asparagus frittata that includes instructions for roasting the asparagus. It changed our lives. We now roast all vegetables that way. And the frittata using the asparagus, which my long-suffering husband made for me alone, convinced him with one dubious bite that he likes cooked egg foods after all!
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