Bacon and leek frittata

Bacon and leek frittata

This is quite literally another frittata made from what I happened to have in the refrigerator. I hadn’t planned on making a frittata this week. So I hadn’t decided on any recipe and hadn’t picked up ingredients when I did my weekly shopping. And then I really felt like having a frittata.

I had a leek that was left over from something I had made the week before. (Leeks at Trader Joe’s come two to a package.) Then I remembered I had bacon in the freezer. That would work. And I had part of a red bell pepper which would go well with that and add color.

A note on the becon: Some of the things I make include bacon. But generally not more than 3 or 4 slices. And becon comes in much larger packages. Fortunately bacon freezes perfectly. So when I buy a package of bacon for something, I take the remaining bacon, separate it into groups of 3 or 4 slices, cut them in half so they fit into small plastic sandwich bags, and toss those bags into the freezer. Then when I want bacon for something I’m making, I just take a bag out and let it defrost. This was how I got the bacon for the salade Lyonnaise, for example.

Bacon and leek frittata

4 slices bacon, sliced into 1/4-inch pieces
1 leek, primarily white part, cut into 1/4-inch pieces
1/4 cup diced red bell pepper

3 eggs

Cook the bacon in a pan until the desired degree of crispness. Remove from the pan and drain on a paper towel, leaving the beacon fat in the pan.

Put the leek and pepper in the pan. Cook on medium heat until the leek and pepper are softened. Remove from the pan.

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Make sure the bacon fat in the pan is hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the bacon, leek, and pepper into the eggs. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.


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