When I have no idea what to do with something or have too much of something I always turn to a frittata.

I had three huge leeks from my CSA that I had a.) no idea what to do with and b.) had too many eggs because I get a dozen a week from the CSA as well.

Boom. Done. Frittata.

Frittatas freeze really well so I’ll cut it up and throw it into plastic bags and chuck it into the freezer. Makes for a quick and easy meal when you don’t feel like cooking or have no time to pack a lunch for work. My issue is usually the latter. Love my everyday morning scramble, keeps me on my toes.

I’ve learned my lesson with the broiler one too many a time, as evidenced here. So unless I am literally sitting next to my oven (well, er, laying down, because my broiler is at the bottom, which only makes things more ridiculous) and watching the food broil, it’s always too late. So while this method I use here for the frittata takes longer, it’s completely fool proof. Me being the fool.

P.s. Easy trick for cleaning your leeks, that I think I learned from like Rachel Ray or something, prep up your leeks and then place them in a bowl full of water and sorta swish ‘em around. Let them sit for a few minutes. All the sand and grit will sink down to the bottom of the bowl. See above. Scoop out your leeks and dry.

Leek Frittata

Ingredients:

3 pieces uncured/nitrite-nitrate free canadian bacon (approximately 1 cup of cooked meat -- diced bacon or ham could work here flawlessly)

1 tablespoon of grassfed butter (plus a bit extra if needed)

3 leeks, white and pale green parts only, washed thoroughly, halved and sliced

7 eggs

¼ cup grassfed heavy cream

salt and pepper to taste

⅓ cup shredded white cheddar cheese + extra for sprinkling on top if desired

Directions:

Heat the oven to 350 degrees.

In a 10-inch cast iron skillet, fry up the three pieces of canadian bacon until golden and crisp. Take cooked meat and dice. Set aside.

Using rendered fat from the bacon, saute the leeks over a medium heat. If it doesn’t seem like there’s enough fat, use an extra bit of butter or other cooking fat. Cook leeks until they are soft and start to develop some caramelization.

While the leeks are cooking, beat together the eggs, heavy cream, and the salt and pepper. Add in the diced bacon and shredded cheddar and stir.

When the leeks are ready, remove them from the skillet and place in a separate bowl from the eggs to allow to cool just slightly. Meanwhile, turn the heat off of the skillet but add 1 tablespoon of butter right away to the hot pan so it begins to melt. Swirl the melted butter around to coat the entire pan.

Add the leeks to the egg mixture and stir to incorporate.

Add the mix to the butter coated skillet, sprinkle extra cheddar on top if desired, and throw into the oven for 40 to 45 minutes or until frittata is puffed and starting to turn golden brown.

Serves 6