After only a few years of marriage, I had completely destroyed the set of pots and pans that I received as a wedding gift. The nonstick finish was pretty much nonexistent in that short time. So, I switched over to All-Clad stainless pots and pans just over a year ago. I don’t want to get into pots and pans right now, but I will say that I swear by stainless.
There’s one catch, though… I have not been able to master the art of cooking eggs (or potatoes, for that matter) in a stainless pan. So, last Christmas, my husband added a nonstick fry pan to my All-Clad collection. (If you are a foodie, you understand that cookware is a great Christmas present… If you’re not, take my word for it!)
Ever since I got the nonstick fry pan, I have been cooking eggs all of the time. I make them for breakfast, lunch, and dinner – although not usually all in the same day! Frittatas are my favorite type of egg dish to make… and I make them a lot. I find that eggs are a very versatile ingredient, and I throw in whatever I have on hand.
This particular frittata was inspired by some of the veggies I got in one of my recent CSA shares. We are fortunate that our CSA extends up through the week of Thanksgiving, and we have been getting lots of great veggies! Last week we got a giant bag of arugula and some big, beautiful leeks. Arugula is a popular salad ingredient right now, but I find it to be a bit overpowering. I’m not a huge fan of the peppery-ness (is that a word?). I do, however, like it in cooked dishes – particularly frittatas and quiches. No surprise there.
Before we get to the frittata recipe, though, let me share with you another tip (nope, I didn’t forget about my Tips and Tricks posts)… This one is for cleaning leeks! I cannot take the credit for this tip, but I do not know who to credit with it, either. Somewhere along the way I saw someone clean leeks this way, and it stuck.
First, trim off the dark tops and the root end of the leek. Cut lengthwise into halves or quarters (depending on the size you are going for). Then, slice the leek crosswise, using the white and light green portion of the leek. Transfer the slices to a bowl of water, and use your fingers to swish the slices in the water. All of the sand and grit will fall to the bottom of the bowl. Fish out the sliced leeks (with a slotted spoon or your fingers) and transfer to a clean kitchen towel to try.
Bacon, Leek, and Arugula Frittata
- 4 slices bacon, chopped
- 1 large leek, sliced and cleaned
- 2 cups arugula, thick stems removed and chopped
- 2 eggs + 2 egg whites
- 1 tablespoon milk
- Kosher salt
- Freshly ground black pepper
- Tomato slices
- Fresh parsley, chopped
Saute the bacon in a small nonstick skillet over medium heat. Once the bacon is cooked, add the leeks, and continue to cook the leeks in the rendered fat until the leeks are soft. Add the arugula and wilt it down into the bacon and leek mixture.
Meanwhile, beat the eggs and egg whites with the milk. Season with salt and pepper. Pour the egg mixture into the skillet, and quickly stir to evenly combine with the bacon, leeks, and arugula. Reduce the heat to medium-low, cover, and cook for about 5 minutes.
Remove the lid, and arrange the tomato slices on top of the eggs. Sprinkle with the fresh, chopped parsley. Place under the broiler for another 5 minutes, until the top is set and the eggs are golden. Serve immediately.