Recipe

Light And Fluffy Frittata Recipe

	Laika / All my dishes 8 months, 2 weeks ago I love the idea of a frittata, but always find it a rather dry and dense egg dish. So I decided to try whipping the egg whites separately and folding them in, in the hopes of achieving a better texture. This came out really nicely...definitely worth ... More Prep:45m Cook:20m Servings:4	Laika
	light cheap pretty brunch

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Ingredients

1 cup sliced leeks

1 medium red onion, sliced

5 strips bacon, diced

1/2 cup very thinly sliced potato (optional)

6 eggs

1/4 cup milk

1 tbs dijon mustard

1/4 tsp cayenne

1/4 tsp. cream of tartar (optional)

1 cup grated soft cheese of your choice (I used swiss; jack, cheddar, gouda, goat, etc., would all be delicious)

1/4 cup grated parmigiano

salt and pepper

Directions

Preheat the oven to 350 degrees and grease a medium sized baking dish (about 10" by 10")

Sautee the leeks and onion in olive oil until soft; remove from the pan and set aside.

In the same pan, fry the bacon until crisp and then remove and drain on paper towels.

Pour off all but a teaspoon of the bacon fat and sautee the potato slices (if using) until they are just tender.

Separate the eggs in two large bowls. Beat the egg yolks with the milk, mustard, cayenne and cheese. Mix in the bacon and the onion/leek mixture, and season with salt and pepper.

In the other bowl, beat the egg white with the cream of tartar (if using) until they hold soft peaks.

Mix a quarter of the egg whites into the yolks to lighten the mixture. Fold in the rest of the egg whites until well incorporated.

Pour the egg mixture into your baking dish and put into the pre-heated oven. Bake for a total of twenty minutes, sprinkling the parmigiano on top for the last five. If you are using the potato, scatter it on top of the frittata after 5 minutes of baking.

Serve warm or at room temp.

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