This recipe is a great example of using what's in your fridge. I happened to have two dozen eggs, two leeks, and some turkey bacon that needed cooking.
I bought some feta and threw this together with some yogurt and lemon zest to help lighten up the eggs.
The result? A surprisingly light egg with some sweetness from the leeks, some smokiness from the bacon and pockets of salty, melty feta cheese.
I used turkey bacon to cut down on the amount of fat and grease, but pig bacon would be a fine substitute. Use whatever's in your fridge!
Leek, Turkey Bacon & Feta Frittata
Yield: makes 8-10 slicesIngredients
- 2 bunches leeks, chopped into half moons (white & pale green parts only)
- 6 strips turkey bacon, chopped
- 1 cup crumbled feta cheese
- 8 large eggs
- 1/2 cup non-fat Greek yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon's worth zest
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- Preheat broiler.
- Whisk eggs, yogurt, feta, lemon zest, salt, and pepper. Set aside.
- Saute turkey bacon in an oven-safe pan until slightly crispy and fragrant. Add oil and leeks, lightly season. Saute until leeks are soft, about 7 minutes.
- Spread out the bacon and leek mixture evenly in the pan. Pour the egg mixture on top. Cook until almost set.
- Sprinkle the Parmesan cheese on top, broil until completely set and golden brown, about 3 minutes.
- Let cool for 5 minutes, cut into wedges and serve.