Leek, Turkey Bacon and Feta Frittata


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 slices

Ingredients
  • 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

Cooking Directions
  1. Preheat broiler.
  2. Whisk eggs, yogurt, feta, lemon zest, salt, and pepper. Set aside.
  3. 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.
  4. Spread out the bacon and leek mixture evenly in the pan. Pour the egg mixture on top. Cook until almost set.
  5. Sprinkle the Parmesan cheese on top, broil until completely set and golden brown, about 3 minutes.
  6. Let cool for 5 minutes, cut into wedges and serve.

I recommend serving it with my Spicy Roasted Red Pepper & Cilantro Sauce. The frittata is great hot and at room temperature and would be perfect for a picnic with some crusty bread.