Bacon and Leek Frittata Recipe

This delicious frittata is a stovetop-to-oven breakfast featuring crispy bacon, tender leeks, creamy Boursin cheese, and perfect custardy eggs.

Recipe by: Jenny Goycochea-Marker of @jennygoycochea

Product Featured: Premier™ Nonstick Cookware

INGREDIENTS

• 5 strips of bacon, diced
• 1 leek, tops removed, rinsed, and thinly sliced
• 10 eggs
• 1/3 cup half-and-half
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 4 oz Boursin or goat cheese, crumbled
• 3 tbsp minced fresh chives

INSTRUCTIONS

1. Heat a nonstick skillet over medium-low heat. Add the chopped bacon and cook, stirring occasionally, until the bacon is crispy and the fat has rendered. Transfer the bacon to a plate and remove all but 1 tablespoon of the bacon fat from the skillet. 
2. Increase the heat to medium and add the sliced leeks. Season with salt and pepper and cook for 3 to 4 minutes, stirring often, until softened. 
3. While the leeks cook, whisk the eggs with the half-and-half, kosher salt, and black pepper until smooth.
4. Preheat the oven to 375 degrees F.
5. Pour the eggs into the skillet and stir a bit to evenly distribute the leeks. Sprinkle the bacon and crumbled cheese on top and transfer the skillet to the oven. 
6. Bake for about 15 to 17 minutes, just until the eggs look puffed and set. Remove from the oven and cool for 5 minutes in the skillet before transferring to a plate. Sprinkle with chives and serve!