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.
Alright, let’s get this breakfast started. All you need is a leek, a couple of strips of bacon, a few eggs, and some crème fraîche. A decent non-stick pan comes in handy, too.
Crisp up the bacon. Take it out of the pan and drain off the grease. Give the leek a quick sauté while you beat the eggs with the crème fraîche, salt, and pepper.
Pour the eggs over the leeks and sprinkle the bacon on top. Cook the frittata on the stovetop until the eggs just begin to set around the edges then pop it in the oven until the top has set.
Your frittata will be ready in no time. Sit down and enjoy it, over the newspaper. Have another cup of coffee. Do the crossword. This could be the best thing that happens today.
- 4 strips thick-cut Bacon, cut into ½ in. pieces
- 1 Leek, cut into ¼ in. slices
- 5-6 Eggs (I used 5 extra-large eggs)
- ½ c. Crème Fraîche
- Preheat oven to 350°.
- Cook the bacon in a medium non-stick skillet until crispy, about 5 minutes. Remove the bacon and drain on a paper towel. Drain the fat from the pan.
- Add the leeks to the pan, separating the rings as you go, and sauté until just softened, about 2 minutes. Season lightly with salt.
- Meanwhile, crack the eggs into a medium bowl. Add the crème fraîche and beat until the mixture is a uniform color. Season with kosher salt (about ¼ tsp.) and black pepper.
- Pour the egg mixture over the sautéed leeks. Sprinkle the bacon on top and cook, undisturbed, over medium heat until the eggs just begin to set at the edges, about 3 minutes. Transfer the pan to the oven and bake until the eggs are no longer runny on top, about 10 minutes. Keep a close eye on the frittata and do not overcook--we want to keep those eggs tender! Slide the frittata out of the pan, cut into wedges and serve immediately.