My Sunday got off to such a promising start. I rolled out of bed at a leisurely hour, made coffee, and whipped up this frittata. Matt and I made plans to spend the day playing tourists in our own town and checking out a museum. Little did I know we’d get a ride home from our fun little date in a tow truck and our “cheap” outing would end with a 4 figure bill. Oh well, at least the day started on the right foot.
This frittata isn’t anything earth-shatteringly original, just a few ingredients that, when treated with care, come together to make a very good brunch. The eggs are blended with crème fraîche which yields a frittata that is light and tender with a subtle creamy tang. The delicate eggs are accented by salty bits of bacon and sautéed leeks. Hopefully, a month from now, it’ll be the piece of this past Sunday that sticks out in my mind.