Bacon, Mushroom, and Leek Frittata

Ingredients

10 large eggs

1 cup of whole milk

1 garlic clove, finely minced or grated

1 tsp of salt

1 tsp of pepper

1/3 cup of flour

1 tsp baking soda

5 strips of local bacon, cooked, chopped

1 cup of leeks

2 cups of mushrooms, sliced, 1/8 inch

1 cup Asiago cheese, shredded

salt and pepper

Directions

Preheat oven to 425 degrees.

In a large bowl, whisk the eggs and milk. Add in the garlic, salt, and pepper. Stir to combine. Whisk in the flour and baking soda.

On medium high, in a medium oven safe skillet with tall edges, add 1 tbsp of oil. Add mushrooms to the skillet, and cook 6 minutes. Add in 1 cup of leeks and cook an additional 4 minutes. Add a layer of bacon and cheese.

Pour egg mixture into skillet. Cook about 6 minutes on medium high - or until the sides start to firm up.

Remove from heat and place in oven. Bake for about 20 minutes or until the frittata is puffed and the center is firm.

Let cool for about 5 minutes. Garnish with freshly grated cheese, parsley and crispy leeks.

Optional: In a small skillet, on medium high, add a tbsp of olive oil. Add in leeks and cook about 4-5 minutes or until the leeks start to crisp up. Season with salt and pepper.