Creamy Mascarpone, Bacon and Leek Frittata
Yield: 2-3 servings
Total Time: 1h
Weekend brunch means business!
Accompaniment: Arugula Salad with Sliced Red Onions and Lemon Basil Vinaigrette
Ingredients
For the seasoning
- 2 tsp dried chives
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- ¼ tsp salt
- ¼ tsp ground black pepper
For the frittata
- 6 large Grade A eggs
- 4 slices thick-cut bacon, diced
- 1 large leek, halved, thinly sliced*
- 4 mini sweet red peppers, chopped
- 3 cloves of garlic, finely chopped
- ¼ cup heavy cream
- ¼ cup whole milk
- ¼ cup mascarpone cheese
For serving
- scallions, greens, thinly sliced
*LEEK NOTE: After thinly slicing the white and light green parts of the leek, place them in a bowl of cold water and gently swish to release any dirt. Let the grit settle, then pour the leeks through a sieve and drain well. Leeks often trap a lot of dirt between their layers.
Instructions
Step 1: Gather all of the ingredients for the seasoning and preheat the oven to 375°F/190°C.
Step 2: In a small cup, combine the chives, garlic powder, onion powder, smoked paprika, crushed red pepper flakes, salt, and ground black pepper.
Step 3: Stir to combine and set aside.
Step 4: Gather all of the ingredients for the frittata and prep.
Step 5: In a large bowl, whisk the eggs until combined and frothy.
Step 6: Add the heavy cream, whole milk, and the seasoning cup.
Step 7: Whisk thoroughly to combine.
Step 8: Add the mascarpone cheese.
Step 9: Gently whisk to break up the cheese into smaller pieces then set aside.
Step 10: Heat the 10-inch cast iron skillet over MEDIUM heat for 4 mins.
Step 11: Add the diced bacon.
Step 12: Cook, stirring occasionally, until liquid has evaporated and the bacon is starting to brown. About 6 mins.
Step 13: Transfer the bacon to a paper towel lined plate.
Step 14: Leave 1 tbsp bacon grease in the skillet and drain any excess.
Step 15: Add the leeks, sweet peppers, and a pinch of salt.
Step 16: Cook, stirring occasionally, until softened and starting to brown. About 3-4 mins.
Step 17: Remove from heat and add the garlic.
Step 18: Cook, stirring frequently, until fragrant. About 1-2 mins.
Step 19: Return the bacon to the skillet.
Step 20: Stir thoroughly to combine.
Step 21: Pour the egg mixture into the skillet (scraping the bowl to get everything).
Step 22: Gently shake the skillet to coat everything.
Step 23: Bake in the preheated oven for 16-18 mins, until eggs are just set.
Step 24: Let rest for 10 mins to finish setting then serve topped with sliced scallion greens alongside arugula salad with sliced red onions and lemon basil vinaigrette.