Bacon, Leek & Crème Fraîche Frittata
Recipe type: Breakfast, Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 3
The addition of crème fraîche makes this frittata tender and luxurious. This fed 2 generously with leftovers (which my dog promptly snatched as soon as I turned my back!); feel free to double the recipe and make a thicker frittata--it'll just need to stay in the oven a bit longer.
  • 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
  1. Preheat oven to 350°.
  2. 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.
  3. Add the leeks to the pan, separating the rings as you go, and sauté until just softened, about 2 minutes. Season lightly with salt.
  4. 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.
  5. 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.
Recipe by strawberryplum at