Bacon, Potato, Leek and Gruyere Frittata
A frittata pan isn’t essential, but it makes life easier. If you haven’t got one, use a 10” sauté pan and when you get to Step 5, carefully slide the frittata onto a plate, then melt the butter in the pan again, carefully put the pan over the plate and quickly flip the frittata back into the pan from the plate. If a little falls out, it’s okay.
Servings: 6-8
Ingredients:
3 T. butter, divided
2 leeks, white and light green portions, rinsed well and thin-sliced
2 T. olive oil
1 ½ c. hash brown, like Simply Shreds, or frozen hash browns
6 eggs
½ lb. bacon, cooked and crumbled
3 T. heavy cream
4 oz Gruyere cheese, shredded
Special Equipment: Frittata Pan
Instructions:
1. In the bottom (larger) of the 2 frittata pans, heat the 1 T. butter. Add the leeks and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl.
2. In the same pan, heat 2 T. olive oil. Add hash browns and cook until soft (and defrosted, if using frozen hash browns) and beginning to brown, stirring occasionally. Transfer to the bowl with the leeks.
3. In another bowl, whisk together the eggs and heavy cream. Add the cheese, leeks, potatoes and bacon and stir to combine.
4. Melt 1 T. butter in the bottom frittata pan over medium heat. Add the egg mixture and cook until the eggs begin to set up, about 5 minutes, using a rubber spatula to lift the cooked portion to allow the uncooked portion to run underneath.
5. When the eggs are beginning to set, melt the last tablespoon of butter in the top frittata pan and place it upside down onto the bottom pan. Carefully flip the two pans over, making sure they stay locked together so that the frittata doesn’t spill out, and continue cooking until the eggs are completely set, another 4-5 minutes. Remove the bottom pan (which is now on the top) and allow to cook for another 2-3 minutes or until eggs are cooked through and set. Gently shake the pan to loosen the frittata and slide onto a serving plate.