Savory, aromatic and cheesy this frittata is worthy of a celebratory brunch or is lovely way to treat your family on the weekend.
Yields: 8 pieces
Ingredients
8 large eggs
1/4 cup heavy cream
5 slices bacon, sliced 1/4 inch thick (1 cup chopped)
1 large or 2 small leeks, white and light green parts only (2 cups chopped)
8 oz sliced shiitake mushrooms, wiped clean with a damp paper towel and stems discarded
2 Tablespoons chopped fresh garlic (3-4 large cloves)
1 small shallot, finely diced
1 Tablespoon chopped fresh thyme leaves
4 oz crumbled goat cheese
Salt and Pepper
1 Tablespoon Extra Virgin Olive Oil
Instructions
Pre-heat oven to 375 degrees Fahrenheit.
Whisk eggs and cream together with the chopped thyme. Set aside.
Slice leeks lengthwise (white and pale green parts only-discard the dark green tops) and rinse under running water to remove any dirt. Then slice crosswise into 1/4 inch half moon slices. Set aside.
Heat a 10 inch cast iron or other oven safe skillet over medium high heat.
Cook bacon until crisp and fat is rendered.
Remove bacon with a slotted spoon and set aside.
Pour off most of the bacon fat, but leave enough to coat the pan
Add leeks and mushrooms with a pinch of salt and pepper and cook until leeks are translucent- about 5 minutes.
Add garlic and shallot and cook one minute
Add bacon back to the skillet.
Add goat cheese and stir to combine.
Taste filling and adjust salt and pepper as needed.
Drizzle one tablespoon olive oil into the pan.
Pour egg mixture into the skillet and stir once.
Let sit on the stove two minutes and then transfer to oven.
Cook 10-12 minutes until eggs are set and a knife inserted in the middle comes out clean.