Leek Frittata with Bacon

Frittatas remind me spring, offering all the satisfaction of a quiche only lighter, without the heavy crust. Even better, it can be assembled with whatever happens to be in your kitchen: eggs and milk; onion or leek; cheese (gruyère, manchego, Parmesan, ricotta, mozzarella); diced ham, bacon, smoked salmon or leftover chicken; peas, cherry tomatoes, asparagus, spinach, potatoes; fresh herbs…the possibilities are endless and the result is a tasty dish that everyone likes.

This easy Frittata comes together in one pan, from stove-top to oven to the table! This meal is a winner for any time of the day and can be served hot, warm or at room temperature.


6 large eggs
1 cup of coconut milk (okay to use heavy cream or half and half)
5 slices of good quality bacon, diced
1/2 pound of fresh vegetable, sliced (2-3 cups) – I used a combination of asparagus and mushrooms
2 cups of sliced leeks
2 cloves of garlic, minced
1 teaspoon of fresh thyme, parsley or other herb, chopped
1/3 cup of Parmesan cheese plus more for topping
Salt to taste (okay to omit if using a salty cheese)


Heat an oven safe skillet (preferably a cast iron skillet) on high heat. Reduce the heat to medium and add the diced bacon, letting it get brown without getting fully crisp. Add the mushrooms and leeks to the pan. Once the leeks start getting tender, add the garlic and salt. Once the mushrooms and leeks are cooked, add the asparagus, cooking just until tender.

If your bacon renders more than a tablespoon or two of fat, remove most of it to before adding the vegetables and leeks.

Make the egg custard with six eggs, coconut milk, Parmesan cheese and fresh herbs. Leaving the pan on the stove at medium heat, pour the egg custard over the bacon and vegetables. Once you pour the egg custard, carefully move the ingredients around so that they’re evenly distributed. After the initial gentle stirring, do not stir again.

Note: I had some snow crab meat from Alaska on hand, so I added that at this point.

Sprinkle the Parmesan cheese over the top. When the edges of the frittata begin to set and the center still looks uncooked, transfer the pan to a preheated 350 degree oven on the top rack. Bake for 20-25 minutes until the center has set and the frittata looks almost puffed up.

Slice the frittata into wedges and serve hot, warm or at room temperature.


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

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