SERVES 4
Preheat oven to 400 degrees. In a large ovenproof skillet or well-seasoned cast-iron skillet cook bacon over medium to medium-high heat until browned and crispy.
Remove bacon from skillet using a slotted spoon and transfer to a paper towel, reserving 1 tbsp of bacon grease in the pan.
Add butter, mushrooms, and leeks, to the skillet and season with salt and pepper. Cook over medium to medium-low heat, stirring occasionally for 6-8 minutes until vegetables are soft and tender.
While the vegetables are cooking, whisk together the eggs with 1 tsp of garlic powder in a large mixing bowl. Once vegetables are tender, stir in eggs and cooked bacon. Cook for 1 to 2 minutes stirring occasionally until eggs begin to set.
Transfer skillet to the preheated oven and cook on the center rack for 8-10 minutes or until cooked through. Allow the frittata to cool for 5-10 minutes before serving. *Be careful not to touch the handle of the skillet without an oven mitt as it will be extremely hot.
Enjoy!
Ingredients
Directions
Preheat oven to 400 degrees. In a large ovenproof skillet or well-seasoned cast-iron skillet cook bacon over medium to medium-high heat until browned and crispy.
Remove bacon from skillet using a slotted spoon and transfer to a paper towel, reserving 1 tbsp of bacon grease in the pan.
Add butter, mushrooms, and leeks, to the skillet and season with salt and pepper. Cook over medium to medium-low heat, stirring occasionally for 6-8 minutes until vegetables are soft and tender.
While the vegetables are cooking, whisk together the eggs with 1 tsp of garlic powder in a large mixing bowl. Once vegetables are tender, stir in eggs and cooked bacon. Cook for 1 to 2 minutes stirring occasionally until eggs begin to set.
Transfer skillet to the preheated oven and cook on the center rack for 8-10 minutes or until cooked through. Allow the frittata to cool for 5-10 minutes before serving. *Be careful not to touch the handle of the skillet without an oven mitt as it will be extremely hot.
Enjoy!