Smoked Bacon, Leek & Herb Chèvre Frittata

From the skillet to the table, smoked bacon, leek, and herb chèvre combine to bring you a delicious Italian dish.


  • 1 pkg (16 oz) smoked bacon, cut crosswise into ½-inch pieces
  • 12 large eggs
  • 1/2 cup whole milk
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1 pinch ground nutmeg
  • 1 medium leek, cut lengthwise in half, then sliced crosswise (about 2 cups)
  • 1/2 red bell pepper, diced (about 1/2 cup)
  • 1 (4oz) pkg mediterranean herb and garlic chevre (goat cheese), crumbled


Prep Time
20 minutes
Cook Time
18 minutes
  1. Preheat oven to 375°. Preheat oven-safe large nonstick skillet over medium-high heat 2 minutes. Add bacon and cook 10 minutes or until almost crisp, stirring occasionally. Meanwhile, in large bowl, whisk together eggs, milk, salt, pepper and nutmeg until well blended. With slotted spoon, transfer bacon to plate. Discard most bacon fat.
  2. Into same skillet, add leek and bell pepper and cook over medium-high heat 3 minutes. Add ¾ of bacon and cook 2 to 3 minutes or until leek is lightly browned, stirring frequently. With rubber spatula, stir in egg mixture and cheese; sprinkle remaining bacon on top. Place skillet in oven and bake 18 to 20 minutes or until center is set. Remove frittata from oven and let stand 5 minutes. Run rubber spatula around edge of pan to loosen. Cut into 8 equal wedges to serve.

Nutritional Information

Per Serving
Calories 491, Total Fat 39g, Saturated Fat 15g, Cholesterol 373mg, Sodium 1285mg, Carbohydrate 4g, Protein 29g
Total Fat39g
Saturated Fat15g