Potato, Leek, Bacon and Aged Cheddar Frittata
This savory frittata combines crispy bacon, tender new potatoes, sautéed leeks, and sharp aged cheddar for a flavorful and hearty dish. The fluffy egg mixture, blended with coconut cream, makes this gluten-free and lactose-free recipe perfect for brunch or using up leftovers.
Ingredients
- 1 leek, thinly sliced
- 12 small fingerling, new potatoes or other very small potatoes, thinly sliced
- 4 pieces bacon, chopped
- 1 cup aged cheddar, grated
- 1 tablespoon thyme, chopped
- 12 eggs + 1 5.4 oz can coconut cream + 1 1/4 teaspoon of salt blended in blender or with hand blender until frothy.
Instructions
- 1
Preheat oven to 400.
- 2
Saute bacon over medium heat until slightly crispy in 12” cast iron pan. Remove from pan and set aside. Leave 2 tablespoons of fat in pan and discard or save the rest for another time.
- 3
In batches, layer potatoes in a single layer, lightly salt and fry for two minutes on each side setting aside on plate when finished. After all potatoes are cooked, saute leeks with another pinch of salt for 10 minutes until soft and golden.
- 4
Layer one thin layer of potatoes on top of leeks. Top with ½ of the cheese, thyme and bacon and top with another layer of potatoes.
- 5
While pan is over low heat pour in ½ the egg mixture, top with remaining cheese and then pour remaining egg mixture. Cook on stove for 5-8 minutes until edges of frittata starts to set.
- 6
Bake at 400 for 15 minutes until middle of frittata is almost completely set. It will continue to firm up over next 10 minutes.
Cook it from the original
This recipe comes from goodlfe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goodlfe.com