bacon leek frittata with gruyere

bacon leek frittata with gruyere

Bacon leek frittata with gruyere is a healthy weeknight meal. With extra egg whites for added protein, this is a quick meal I whip up on nights when I’m too tired to make anything else. Delicious and healthy; bits of smoky bacon and salty gruyere make this frittata feel a little indulgent and completely satisfying.

ode to eggs

I was vegan once. I no longer remember why but it lasted barely three weeks. My downfall wasn’t meat or dairy. There are plenty of passable substitutes for both at the local health food store. My downfall, as it turns out, was eggs. The humble egg. Grossly under-appreciated but a vital ingredient in many of my favorite foods. Eggs are the unsung heroes of the food world. They make bread more rich, give cakes their structure, play well with cheese, and make cameos in countless sweet and savory dishes. How many other ingredients do all that AND taste amazing on their own?

In fact, eggs are so delicious and versatile on their own (or as the star in recipes like quiche) that they’re one of my go-to things to cook for dinner. Like the perfect pair of black heels worn with a blazer for the Board Room and a dress for date night; eggs effortlessly go from breakfast to lunch to dinner. Serve fried eggs with pancakes for brunch on Saturday, then turn around and cook this frittata for dinner Monday night. There’s no limit to what one can do with a carton of eggs.

bacon leek frittata with gruyere

Even though eggs in American have been relegated to the category of breakfast, people the world over enjoy eggs for lunch or dinner. In Paris it’s even more common to eat an omelette after noon than first thing in the morning. In the middle east we enjoy delicious egg dishes, like beef shakshuka, for dinner. In our house we often enjoy eggs in the form of this frittata or quiche lorraine for dinner. It’s a quick and healthy way to serve a home cooked meal any night of the busy work week.

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bacon leek frittata with gruyere

bacon leek frittata with gruyere

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  • Author: Sep Campos


  • 2 leeks trimmed
  • 1 tbsp evoo 
  • 1 tbsp butter + extra for greasing the pan 
  • Sea salt
  • 6 eggs
  • 1 cup egg whites 
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • 7 strips bacon, chopped into ½ inch pieces 
  • 1 ounce gruyere cheese, shredded


  1. Preheat the oven to 350 degrees and butter the bottom and sides of a 9” round cake pan. 
  2. Slice the leeks in half, lengthwise, then cut the leek halves into ¼ inch semi-circles. Place the leek slices in a large bowl of cold water, moving the pieces of leek around with your fingers to dislodge any dirt trapped between the layers. 
  3. Rinse the leeks under running water and drain in a strainer. 
  4. Heat the olive oil and butter in a large skillet over medium heat, until the butter has melted, 3-5 minutes. 
  5. Add the cleaned and drained leeks to the pan along with ½ teaspoon sea salt. 
  6. Cook the leeks, stirring occasionally, until they are translucent and the edges are starting to brown, 8-10 minutes. 
  7. While the leeks are cooking, whisk the eggs, egg whites, ½ teaspoon sea salt, black pepper, and cayenne pepper together in a large mixing bowl. 
  8. Transfer the leeks to the bowl with the eggs, set aside. 
  9. Add the bacon pieces to the now empty pan. Cook over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp and brown, 8-10 minutes. 
  10. Transfer the cooked bacon to the bowl with the leeks and eggs, leaving the fat behind in the pan. 
  11. Add half of the shredded cheese to the egg mixture, whisk to fully combine. 
  12. Pour the eggs into the prepared cake pan, top with the remaining cheese. 
  13. Bake the frittata in the oven until the eggs are just set 20-25 minutes. The eggs should register 160 degrees on an instant read thermometer. 
  14. Let the frittata cool at room temperature for at least 10 minutes. Cut into wedges and enjoy with a green salad or roasted asparagus. 
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