Cast Iron Skillet Bacon and Leek Frittata

• This recipe only has 226 calories per serving and fits into my weight-loss and weight-maintenance meal plans.
• This is so simple to make and only has a few common ingredients.
• This frittata is high in protein and will keep you full all morning.
• They are great for meal prep because you can put the pieces of this frittata in the fridge or freezer and have them for a quick and easy breakfast on another day.
• This frittata has so much delicious flavor!

• Butter
• Eggs
• Bacon
• Leeks
• Milk. Always use full-fat dairy when making frittata.
• Parmigiano-Reggiano cheese or fresh Parmesan cheese.
• Freshly ground black pepper
• Kosher salt

See recipe card for quantities.

• Cutting board
• Sharp knife
• Cheese grater
• Whisk
• Large bowl
• 10-12 inch Cast iron skillet or oven-safe, heavy-bottomed pan

Gather all your ingredients and preheat the oven to 400 degrees F and let's get started!

In a frying pan, cook the chopped bacon over medium heat. When the bacon is about half way done, add the leeks and continue to cook until the leeks are soft and translucent.

In a large bowl, whisk together the eggs, milk, freshly grated parmesan cheese, salt and pepper.

Grease the cast iron skillet using the butter. I know it seems like a lot but you want to make sure the frittata won’t stick when you go to remove it from the pan.

Add the bacon and leek mixture to the egg mixture. Stir it together and then pour it into the cast iron skillet. Put the skillet in the oven and cook for about 30 minutes. The eggs will be bubbly and golden in colour when you take them out of the oven.

TOP TIP: Allow the frittata to cool for about 10 minutes after it comes out of the oven. This will help the eggs set so they do not stick to the cast iron skillet. You don't want to leave any of these delicious eggs behind!

Top it off with some additional Parmesan cheese and freshly chopped parsley and you’ve got a stunning breakfast!

• Parmesan cheese - can be substituted for another white cheese like mozzarella, Asiago, grana Padano or pecorino Romano. Keep in mind the saltiness of each of these cheeses will be different then parmigiano-reggiano, so you may have to add or decrease the amounts you use so that you have a well-seasoned frittata.
• Bacon - can be substituted for pancetta or prosciutto.
• Add tomatoes - tomatoes would be a perfect addition to this dish.
• Make it spicy - you could add some red pepper flakes or Calabrian chilli paste to give the eggs a little kick.

This bacon and leek frittata can be stored in the fridge for up to 4 days and in the freezer for up to 2 months.

I like to individually wrap the wedges of frittata and put them in the freezer to have a quick breakfast on weekdays. Just pop them in the microwave for about 1 minute and you have a delicious breakfast on the go!

A cast iron skillet is the best pan to cook frittata in. This is because it is oven-safe and the cast iron disperses heat evenly so the bottom of the eggs will not burn and overcook compared to the rest of the dish. Cast iron skillets that are well-seasoned are also less likely to have the eggs stuck to the bottom of them.

The reason your frittata is burning on the bottom is most like because you are using a pan that is too thin. Try using a heavy-bottomed pan or cast iron skillet. If you don't have one of these you can try putting some baking stones on the oven rack underneath your pan to help disperse the heat a little more.

It is really easy to overcook fritatta, so you should keep an eye on it when you think it is almost ready. The frittata is ready when you can stick a knife through the center and it comes out clean. The eggs should also be bubbly and puffy on top. The eggs will continue to cook a little bit after you take it out of the oven so make sure not to over-cook them.

Looking for other recipes like this? Try these:

Breakfast Polenta with Apples and Cinnamon (porridge)

Blueberry Basil Smoothie