Bacon and Leek Frittata

  • Difficulty: Medium
  • 40 minutes
  • 4 servings

Make your breakfast count with a hearty and nutritious frittata, omelet’s Italian cousin. Fat and protein-rich, gluten-free, and low-carb, it’s the perfect day start for someone going on a Keto diet. Sharpen it a bit with lemon, flavor with thyme and share.

Ingredients Needed for Bacon and Leek Frittata

    8 ounces of uncured bacon strips, chopped
    ¼ leek, thinly sliced
    8 eggs
    ⅓ cup organic parmesan, grated
    ½ teaspoon pepper
    ½ teaspoon of sea salt
    1 tablespoon lemon juice
    1 teaspoon thyme powder

How to Make Bacon and Leek Frittata

  1. Heat a skillet over medium heat and add the bacon. Stir-fry until crispy. Set aside.
  2. Turn the heat to low. Cook and stir the leek until tender using the same skillet. Set aside.
  3. Add the eggs to a bowl and whisk them. Add the parmesan and season with pepper, sea salt, and lemon juice. Add the cooked leek and mix.
  4. Transfer to an oven-proof pan, season with thyme powder, then add the fried bacon. Bake for 25 minutes at 350⁰F/175⁰C.

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