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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Spinach, Leek & Bacon Frittata


1 lg. leek
4 slices Bacon
5 oz pkg baby spinach
olive oil
8 eggs

1/4 cup heavy cream

1/4 teaspoon kosher salt

1/8 teaspoon pepper

Parmesan cheese for grating on top



In a cast iron skillet, brown the leeks in olive oil. Meanwhile, fry 4 slices bacon in second pan. When leeks are done, remove from pan and use same pan (with extra olive oil if necessary) to quickly wilt spinach, cooking for just a few minutes with salt & pepper.
In a separate bowl whisk eggs, cream, salt & pepper. When spinach is done, return leeks to cast iron pan and crumble cooked bacon in too. Pour egg mixture on top. Cook on medium heat for 5 minutes and meanwhile, heat broiler on high. After 5 minutes the frittata will be set on the sides and bottom but the center will be runny. Grate parmesan cheese on top and put pan under broiler for 2 minutes.


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