Live Real. Eat Real.

Leek, Bacon and Collard Frittata with Heirloom Tomatoes

A lot of you have asked recently about the cookbook – it’s coming along quite nicely.  There are over 130 “new” recipes in it; most have been posted here, but a few have not.  I’m starting to cull a few of them, but more importantly I’m beginning to go through my Real SAD recipes and seeing what can be tweaked to fit back into our diet.  Needless to say, there won’t be much, if anything, from the “bread” category (although I’ve been eying the “dessert” section) but stuff like Texas-Style Chili and Blackened Ahi with Mango Salsa?  Most definitely!  I’d like to have the eBook version available by December 1, but we’ll see – there’s still lots to do with it, including figuring out how I’m going to sell the damn thing.

I still haven’t decided what I’m going to call it, but I’m thinking of having a contest – suggest a name for it, and I’ll give a free printed copy to the winner.  What do you think?

Anyhoo, while going through photos I’ve taken of dishes I’ve made but haven’t written up the recipe for, I found this and wondered why I hadn’t posted it yet.  We had gotten some lovely collard greens and leeks in our CSA delivery one Thursday, and had picked up the tomatoes at the farmer’s market on Saturday.  By Sunday morning, I still hadn’t made anything with them, so I whipped this frittata up and it was a big hit – while it says it serves 6, it really serves 3 people and Beloved. :)

As written, this is dairy-free; you can make it vegetarian by leaving out the bacon and sauteing the leeks and greens in butter (or olive oil, to make it vegetarian and dairy-free).

Leek, Bacon and Collard Frittata with Heirloom Tomatoes

Leek, Bacon and Collard Frittata with Heirloom Tomatoes

serves 6

6 large eggs
12 slices bacon, chopped
3 large leeks, white and pale green portions only,
cleaned and coarsely chopped
1 pound collard greens, chopped and rinsed
1 pint baby heirloom tomatoes, sliced in half

Heat the oven to 350 F.

Sauté the bacon in a heavy, 12″ oven-proof skillet over medium-low heat until the fat has rendered out and it is almost crisp. Remove with a slotted spoon and drain on paper towels. Set aside.

Drain all but 3 tablespoons of the rendered bacon fat and reserve for another purpose. Add the leeks to the skillet and cook, stirring frequently, until soft and golden brown. Add the collard greens and cook until they are wilted, and stir the bacon back into the mixture.

Whisk the eggs in a bowl until well-blended; pour evenly over the collard green mixture in the pan. Continue cooking over medium-low heat until the bottom of the frittata is set and beginning to brown, shaking the skillet over the burner to ensure the eggs do not stick.

Arrange the tomato halves over the top of the frittata and place the skillet in the oven. Bake for 8 to 10 minutes, or until the tomatoes are beginning to brown slightly and the frittata is cooked through. Remove from the oven and allow the frittata to rest for 5 minutes before sliding it out of the skillet. Cut into wedges and serve.

Nutrition (per serving): 480 calories, 39.6g total fat, 237.7mg cholesterol, 732.8mg sodium, 549.9mg potassium, 13.8g carbohydrates, 4.1g fiber, 2.3g sugar, 18g protein.

Printable version (requires Adobe Reader)


11 comments

Be says:

I think a contest is a great idea – especially if I win! How about “Real Food” or “Real Slow Food”?

Lisa says:

Damn I love a leek.

How about “The Sushi Sous-chef”?
Or “Primal to Prime Time: Healthy eating done right”?
Or “That vegetable oil will kill you.”? No, too macabre.
I’ve got it! “Reality Bites: Real food, real good, really!”
Sorry if I stamped on your title suggestion, Be.
I SO wanna write the foreword on this..

Be says:

I LIKE THAT! “Reality Bites: Real food, real good, really!” Pretty much sums her up, doesn’t it!

Gretchen says:

Damn. I make a lot of frittatas around here, and I make a lot of collard greens. But I’ve never thought of making a collard green frittata! Love it! I am really, genuinely excited about your cookbook! I think you can find a publisher.

Chowstalker says:

I was wondering about the book too! Have you looked at ClickBank? I know Sebastian that wrote The Paleo Recipe Book” was really happy with the service.

Nancy says:

Thanks for a dairy-free Frittata!

I’ve never had a leek. I had collard greens for the first time (once) last year when I visited my son’s college in the south. I’m so sheltered …! : )

Be says:

I keep asking her to mix dandelion greens with squirrel but for some reason she is resistant!

[...] 11, 2011 by The Foodee Leek, Bacon and Collard Frittata with Heirloom Tomatoes Jans Sushi [...]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

 





From the blog

  • Red Onion Jam

    Hello, there.  I meant to post more last week but, well, life kind of got in the way.   Darling Daughter, who was supposed to …


  • Random Tuesday W.T.F.

    I am going to dispense with the usual pleasantries that normally accompany Random Tuesday Thoughts and keep this entry brief, for reasons that will …


  • Lamb Dirty Rice

    I can’t begin to tell you what compelled me to make dirty rice for Sunday brunch and serve it with Sous Vide pork belly …




Archives