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
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.
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 SymmetryTM 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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