bacon
bld
eggs
leeks
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing BLT Soufflé Frittata

BLT Soufflé Frittata

DIY Essentials Every Homeowner Or Renter Should Have | Designer …

Beauty Pro Gretta Monahan on Why She's Absolutely Obsessed With …

This Natural Deodorant Actually Works, Beauty Pro Gretta Monahan…

Beauty Pro Gretta Monahan Is Obsessed With Spatty From Shark Tan…

How To Make Greek-Style Shrimp Scampi with Ouzo | Rachael Ray

Deals From Rue La La: Deep Foot Massager, Elegant Bedding Set + …

How To Make Roasted Eggplant Dip (Melitzanosalata) | Rachael Ray

How To Make An Easy Greek Salad | Rachael Ray

How To Make Lemon-Garlic Rice Pilaf with Toasted Pine Nuts | Rac…

Tony Hale On Filming New I Love Lucy Movie With Nicole Kidman: "…

How To Make Pegan Chai Pancakes | Paleo Vegan Recipe From Dr. Ma…

How To Make Soufflé Pancakes with Blueberry Jam | Kid Chef Matth…

How To Make Fried Rice | Geoffrey, Madeline and Anna Zakarian

How To Make Ham, Egg + Cheese Hash Brown Waffles | BLD Recipe

Rach's Chicken Riggies + Expert-Picked Style, Design and Tech Es…

Quick Maple Pork Chops With Garlicky Mashed Potatoes + Tom Payne…

Tony Hale Dishes On "I Love Lucy" Film + Rach Makes a Greek Feast

Jessica Alba & Cash Warren's "Double Date" With Rach & John + Ra…

Rach's Bagels 5 Ways (Like Spinach & Artichoke!) + Ham, Egg & Ch…

How To Make Tso Tini Cocktail | John Cusimano

Ingredients

  • 8 slices bacon
  • 8 large eggs
  • 1 teaspoon dry mustard, 1/3 palmful
  • 1 teaspoon Herbes de Provence
  • 1/2 teaspoon granulated garlic
  • Salt and pepper
  • 2 tablespoons grated Parmigiano-Reggiano
  • 1/4 cup grated Gruyère
  • 1 tablespoon olive oil
  • 2 leeks, cut into half moons then cleaned and dried
  • 2 tablespoons butter
  • 12 to 14 cherry tomatoes, halved

Yield

Serves: 4-6 servings

Preparation

Preheat oven to 375°F.
 
Bake bacon on a slotted pan to crisp, 12-14 minutes. Coarsely chop and reserve. 
 
Separate eggs, placing the yolks in one bowl and the whites in another. Whisk up whites to medium-firm peaks. Whisk yolks with dry mustard, Herbes de Provence, garlic, salt, pepper, cheeses and bacon.
 
Heat a 10-inch skillet over medium to medium-high heat with oil, 1 turn of the pan. When oil is hot, add leeks and lightly brown, 4-5 minutes; remove to a plate. Melt butter in skillet, let foam subside. Fold egg whites into yolks and pour mixture into skillet. Scatter leeks and tomatoes over eggs as they begin to set and the edges firm up. Transfer to oven and bake 15-18 minutes until golden and puffed.