How to make it

  • 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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