Artichoke, Leek, And Fontina Frittata Recipe

Name: Artichoke, Leek, And Fontina Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices thick-cut bacon, cut into 3/4-in. pieces; 8 eggs; 1/2 cup milk; 1 tablespoon chopped fresh chives; 1/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 8 ounces frozen artichoke hearts, thawed and roughly chopped (about 1 cup); 1 cup thinly sliced leeks (white and light green parts); 3/4 cup grated fontina cheese, divided; 1/4 cup grated parmesan cheese

Servings: persons

4 slices thick-cut bacon, cut into 3/4-in. pieces
8 eggs
1/2 cup milk
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces frozen artichoke hearts, thawed and roughly chopped (about 1 cup)
1 cup thinly sliced leeks (white and light green parts)
3/4 cup grated fontina cheese, divided
1/4 cup grated parmesan cheese

1
Preheat oven to 450u00b0. 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 saute 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.
6
Note: Nutritional analysis is per serving.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 slices thick-cut bacon, cut into 3/4-in. pieces, 8 eggs, 1/2 cup milk, 1 tablespoon chopped fresh chives, and more.

Yes, Artichoke, Leek, And Fontina Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke, Leek, And Fontina Frittata

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