Artichoke, Leek, and Fontina Frittata

Artichoke, Leek, and Fontina Frittata
Photo by Iain Bagwell


  • 1 cup thinly sliced leeks (white and light green parts)
  • ¾ cup grated fontina cheese, divided
  • ½ cup milk
  • 4 slices thick-cut bacon, cut into 3/4-in. pieces
  • ¼ cup grated parmesan cheese
  • 1 tablespoon chopped fresh chives
  • 8 eggs
  • + 3 more ingredients
    • ¼ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 8 ounces frozen artichoke hearts, thawed and roughly chopped (about 1 cup)

1. Preheat oven to 450°. 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 to...

View full recipe at My Recipes


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