Frittata with Leeks and Bacon

If you like omelets, you will surely enjoy a frittata as well. Both are made from eggs and various additions, differing only in the preparation process. The frittata is not stirred - it starts on the stovetop and finishes baking in the oven. The result is a very light egg "omelet" that you can enjoy for breakfast, lunch, dinner, or as a snack.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 3

Ingredients

  • 4 slice Meat, pork, smoked bacon

  • 0.5 spoons Oil, vegetable oil, canola

  • 1 piece Leek

  • 6 pieces Egg, fresh

  • 120 ml Sweet cream

  • 2 spoons Sour cream

  • 2 pinch Salt, table

  • 1 teaspoon Thyme, fresh

Steps

  1. Preheat the oven to 180 degrees Celsius. Clean the leeks, wash them thoroughly under running water, and chop them finely. Cut the bacon into pieces.

  2. In a large ovenproof pan, fry the bacon in a little oil until crispy. Remove the bacon from the pan and place it on a plate lined with paper towels. Pour out the excess oil from the pan, add the chopped leeks, and sauté them, stirring occasionally, until they wilt and soften.

  3. Crack the eggs into a bowl. First, whisk them well with a hand whisk, then mix in the cream. Season with pepper and salt to taste.

  4. Pour the egg mixture into the pan with the sautéed leeks. Sprinkle the bacon pieces and thyme leaves on top. Do not stir. Cook the frittata on medium heat for about 3 minutes until the bottom sets, then transfer the pan to the preheated oven and bake for an additional 10 to 12 minutes.

  5. When the frittata is golden brown on top, remove the pan from the oven. Serve it on a large plate or wooden board and cut into pieces. Serve with bread or toast.

Nutrition Information (Per 100g)

  • Calories: 137.09 kcal
  • Fat: 8.36 g
    • Saturated Fat: 2.69 g
  • Carbohydrates: 4.39 g
    • Sugars: 0.85 g
  • Protein: 8.07 g
  • Fiber: 0.28 g