Bacon and Leek Frittata
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
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
- Heat a skillet over medium heat and add the bacon. Stir-fry until crispy. Set aside.
- Turn the heat to low. Cook and stir the leek until tender using the same skillet. Set aside.
- 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.
- Transfer to an oven-proof pan, season with thyme powder, then add the fried bacon. Bake for 25 minutes at 350⁰F/175⁰C.