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 and can be made ahead and reheated easily.
2leeks, white and light green parts, sliced in half lengthwise and thinly sliced
10large eggs
1 cupheavy cream
1cup shredded fontina
½bunchasparagus, sliced in 1-inch pieces at an angle
saltto taste* see note
Instructions
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 tablespoon 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.
Notes
Adding Salt: Because the bacon and the cheese are salty, I find that I do not need to add additional salt to this dish. However, everyone's salt preferences may vary. Feel free to add a few cracks of salt (according to your taste preferences) to the eggs, leeks, or asparagus before baking the dish. This note has been updated thanks to helpful reader feedback! 🌟