Think of a frittata as an omelet made effortless: no fussing or folding here. Just stir the ingredients together, pour into a skillet, briefly cook on the stove, and finish in the oven to create a crisp, golden top. Our cheesy version is studded with a savory blend of artichokes, leeks, and crisp bacon. You can also make it vegetarian by leaving the meat out altogether. Don't feel like shopping? Improvise with what you have on hand. Frittatas are a great solution for using up all those leftover vegetables at the end of the week. Good-bye wasted produce, hello dinner. Prep and Cook Time: 40 minutes. Notes: Cooktop temperatures and ovens can vary greatly, so it is always important to follow our visual cues, especially when cooking eggs.
Sunset JUNE 2007
1. Preheat oven to 450°. In a 10-in. ovenproof nonstick frying pan or well-seasoned cast-iron skillet, cook bacon over medium-high heat until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels; reserve 2 tbsp. drippings in pan (discard the rest) and set aside.
2. Whisk together eggs, milk, chives, salt, and pepper. Stir in bacon and artichoke hearts. Set aside.
3. Return skillet to medium-high heat. Add leeks and sauté in reserved bacon drippings until softened, 1 to 2 minutes. Reduce heat to medium. Add egg mixture and stir to combine. Cook 1 minute, then gently stir in 1/2 cup fontina and the parmesan. Cook without stirring until edges of frittata are set and the center is still a bit soft, about 2 minutes (edges should appear firm when pan is gently shaken; the top layer should appear wet).
4. Sprinkle remaining 1/4 cup fontina over top and transfer skillet to preheated oven. Bake until eggs are fully set and the top is light golden brown, 5 to 7 minutes. If top has not browned, broil frittata about 5 in. from heating element, keeping oven door ajar, until lightly golden, about 1 minute.
5. Slice frittata into wedges. Serve warm or at room temperature.
Note: Nutritional analysis is per serving.
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