This Leek and Bacon Frittata is made with savory leeks, crispy bacon, asparagus, and fontina. With only 15 minutes of prep time its pretty hands off. It can be made ahead of time and reheated easily.
This frittata is filled with protein, and it’s such a satisfying and delicious meal. Leeks have such a unique taste compared to its counterparts: onions, garlic, shallots, and chives. If you haven’t cooked with leeks before it’s a great opportunity to try out a new flavor.
A frittata is an Italian egg dish (frittata translates to omelet, and fritta to fried). It’s similar to a large omelet filled with veggies and cheese, or a quiche without a crust. Eliminating the crust is a nice way to reduce the flour/simple carbs.
In this recipe, I used sliced asparagus to incorporate a bright green vegetable and balance out the heavier eggs and cheese. But you could replace it with spinach, or another green vegetable.
One of the things that I love about this dish is that it does not have any simple carbs. So, when I feel like I’ve overdone it on pizza or pasta or dessert, this is one of the meals that I turn to, to balance things out. This and a big green salad.
Breakfast, Lunch, or Dinner
This is one of those rare meals that you can eat any time of day: breakfast, lunch, or dinner. It’s great for a savory breakfast, something for a calm weekend morning – a good way to change it up from pancakes or waffles. It’s also great for lunch (or reheated for lunch the next day), and a really easy, fairly hands off dinner.
A Frittata is great hot straight out of the oven, but its versatile enough that you can make it ahead and reheat it – like the night before. Just toss it in the oven – or even microwave – to warm everything through and melt the cheese and you’re good to go.
Cheese: I use fontina in this recipe because it adds a little more flavor, and it’s a little different from the usual, but it can be easily swapped out for gouda or a simpler monterey jack. I’ve also made this with gruyere, but that was not the best fit.
Veggies: I chose asparagus as the green vegetable here, but you could use spinach or zucchini, or other vegetable. If using spinach, sauté it with a little olive oil until wilted, just 2 minutes. These removes some of the excess water and reduces the overall cooking time.
Leeks: Leeks are the star of this dish, they have such a different flavor than yellow onions, or shallots. You could certainly use an onion or shallot instead, but I’d recommend giving the leeks a try. They can be found at most grocery stores.
Bacon: I love to add crispy, extra savory strips of bacon, thinly sliced. You could use ham instead, or even sausage.
Leek and Bacon Frittata with Asparagus FAQs
The frittata is done when the edges turn golden brown. This is about 45 minutes at 350.
Serve a frittata with a large green salad to add plenty of extra vegetables to complement the egg dish.
The frittata can be baked at 350℉ for 40 - 45 minutes. This will vary depending on the amount of liquid in your frittata, including water content of the vegetables, as well as your oven and the dish you are baking it in.
Yes, absolutely. A frittata can be reheated in the microwave. We do this all the time with leftovers. Just place individual slices on a plate or the whole frittata in the microwave and warm it up.
Yes, a frittata can be made ahead. Make the frittata the day before, or earlier that day and just reheat in the oven for 10-15 minutes until warmed through.
If you make these Leek and Bacon Frittata with Asparagus, I'd love to hear from you and learn how it went. Leave a rating and a comment down below and let me know how it turns out. Your feedback means a lot!
If you are interested in other frittata or egg recipes, you may love these:
Ham, Cheese, and Spinach Frittata: Similar to Leek and Bacon, but with ham, cheddar and spinach - a little heavier on the veggies with some added red bell pepper.
Italian Egg Casserole: A super savory, saucy egg dish with a simple tomato sauce and melty fontina. Very easy to throw together, great for breakfast or simple date night in.
Spinach and Egg Breakfast Cups: Easy to throw together even for a weekday breakfast, a couple of eggs thrown into a ramekin with spinach, paprika, and heavy cream.
Leek and Bacon Frittata with Asparagus
- 4 slices bacon, thinly sliced
- 2 tbsp extra virgin olive oil
- 2 leeks, white and light green parts, sliced in half lengthwise and thinly sliced
- 10 large eggs
- 1 cup heavy cream
- 1 cup shredded fontina
- ½ bunch asparagus, sliced in 1-inch pieces at an angle
- Preheat the oven to 350℉.
- Butter a large quiche dish or pie dish.
- In a large sauté pan at medium heat cook the bacon until crispy, remove and set aside.
- Drain all but 2 tbsp bacon fat and reduce the heat slightly. Add olive oil and the leeks and cook, stirring occasionally for 5-7 minutes. Remove from the pan and set aside.
- In a large bowl add the egg, whisking rapidly to add extra air to the eggs which will make the frittata fluffier. Add the heavy cream and whisk to combine. Add the fontina and combine. Add in the bacon, leeks, and asparagus and use a whisk to combine.
- Bake for 40-45 minutes or until browned around the edges.