Asparagus and Leek Frittata with Bacon

Spring is in the air and I was so excited to make this Asparagus and Leek Frittata with Bacon.  Asparagus and Eggs are two ingredients that immediately make me think of spring.  I love eggs because they are so healthy and affordable for a quick meal anytime of the day. I always keep my fridge stocked with eggs for boiled eggs, scrambles, egg sandwiches and of course to make Easter eggs during this time of year.  Asparagus is in peak season during the spring so it is everywhere in the markets these days at fabulous prices.  So what do I do with the abundance of eggs and asparagus?  Well, make a splendid Frittata of course.  I love Frittatas because they remind me of all the satisfaction of a quiche without the heavy crust and since it's spring I'm trying to lighten everything up. This Frittata came together in one pan from stove-top to oven to the table, so talk about easy clean up too. :)  This meal is a winner for any time of the day and can be served hot, warm or at room temperature. 

 This post was sponsored by Frigidaire. When you check out Suzanne Goin's springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, you'll be entered for a chance to win the new Frigidaire Range with Symmetry^TM Double Ovens – featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.




Ingredients:
6 large eggs
1 cup of cream or half and half
5-6 slices of good quality bacon diced
1/2 lb of fresh asparagus (2-3 cups sliced)
2 cups of sliced leeks
2 cloves of garlic grated
1tsp of dried oregano
1/3 cup of Parmesan cheese plus more for topping 
Salt and Black Pepper to taste




Directions:


Heat an oven safe skillet (I used my cast iron skillet) on high heat.  Add the diced bacon and allow it to get browned but not fully crisp. Then add the chopped asparagus and sliced leeks to the pan.  When the asparagus is getting tender add the garlic, salt, pepper and oregano to the pan. Fry well and taste for seasoning.

Note: My bacon only rendered out about 1-2 tsp of oil. If your bacon has more fat please remove most of it to before frying the asparagus and leeks.



Make the egg custard with six eggs, cream or half and half, Parmesan cheese and salt and pepper. Lower the stove to medium heat then pour the egg custard over the bacon, asparagus and leeks.

Once you pour the egg custard move the ingredients around so it's evenly distributed.  **After the initial gentle stirring, do not stir again.**  Then sprinkle a dusting of Parmesan cheese over the top.


When the edges of the frittata begin to set and the center still looks uncooked move the pan to a 350 degree oven on the top rack. Allow to cook for 15-20 minutes until the center has set and the frittata looks almost puffed up.  Slice into wedges and serve hot, warm or at room temperature.  I enjoyed it warm.  Enjoy.






  This post was sponsored by Frigidaire. When you check out Suzanne Goin's springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, you'll be entered for a chance to win the new Frigidaire Range with Symmetry^TM Double Ovens – featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.
  

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