I am extremely basic when it comes to brunch. Is it my deep love of bacon and sausage? The fact that I find eggs the most versatile of food products? When I’m not swimming in debt and if hashtags are still in, I will be repping #ladieswhobrunch so hard.
Unfortunately, the side effect of my basic love is that others share it. I’ve got competition when I go brunching! It’s not a cute amble with your gal pals into an adorable cafe. You’ve got an hour waitlist. SOMETIMES TWO. We are breaching lunch time now and someone is going to get hangry. It’s most likely going to be me.
You know what the solution is: brunch at home. Invite your chickas over. NO WAITS! DRINK AS MANY MIMOSAS AS WANT WITHOUT JUDGMENT! TALK ABOUT ALL THE INAPPROPRIATE THINGS YOU WANT WITHOUT FEAR OF BEING OVERHEARD! Wait, is that just my friends and me? Please tell me it isn’t.
Anyway I’m talking a frittata today. Because, you know, the above mentioned: bacon + eggs. I like the idea of French toast but will ALWAYS go savory over sweet. Enjoy!
bacon + leek frittata
- 4 slices bacon, chopped
- 4 cups leeks, sliced
- 1 cup cherry tomatoes, halved
- 1 cup onions, diced
- 1 clove garlic, minced
- 5 eggs
- 1/4 cup milk (I used soy.)
- 1/2 cup cheese, shredded (TJ’s Parmesan, Romano and Asiago Cheese)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Set oven to 350 degrees.
Cook bacon on skillet over medium-high heat until crisp. Add leeks. Cook for two minutes. Add tomatoes, onions and garlic. Sprinkle with 1/4 teaspoon each of salt and pepper. Cook until onions are translucent. Pour into a baking dish. Top with half the cheese.
Beat eggs with milk, 1/4 teaspoon of salt and 1/4 teaspoon pepper. Pour into baking dish.
Top with remaining cheese.
Bake for 20-30 minutes or until egg is set.