Where have frittatas been all my life? I love all things that include egg and I love a super easy dinner so this frittata totally fits the bill! Of course you could always make this for breakfast if you are one of those people who prefer your eggs in the morning!
Bacon and Leek Frittata
- 4 slices uncured bacon
- 8 eggs
- 1/4 cup organic milk (I used 2%)
- 1/2 tsp. sea salt
- 1 tsp. black pepper
- 1 organic leek (white and light parts only-chopped)
- 3 cups spinach
- 1/3 cup shredded cheese ( I used Cabot Light Sharp Cheddar)
Pre-heat oven to 450 degrees.
Cook bacon in oven-safe skillet. Remove, crumble, and set aside. Add chopped leeks to bacon grease and cook until soft. Add spinach and cook a few minutes or until wilted. Add eggs, milk, salt, pepper and crumbled bacon to medium bowl. Whisk well. Pour into skillet with leeks and spinach. Cook for 5 minutes or until eggs are beginning to set.
Place oven-safe skillet in oven for 5 minutes to allow the eggs to finish cooking. Remove and add cheese. Cook 2 more minutes or until cheese has melted.
Slice and DEVOUR!