Spring Frittata with Burrata, Peas, Arugula, and Bacon

3 strips good quality bacon
3 Tbsp olive oil
3/4 cup thinly sliced leeks, white and light green parts only
8 large eggs
1/2 cup whole milk
Kosher salt
Freshly ground black pepper
One 4-ounce burrata
1/4 cup Parmesan cheese, preferably Parmigiano Reggiano
1/2 cup fresh peas or frozen peas (See cooking tip.)
1 cup baby arugula leaves
4 tsp chopped chives

1.Arrange a rack in the middle of the oven and preheat oven to 350 degrees F.

2.Cut the bacon, crosswise, into 1-inch pieces and fry in a heavy skillet or microwave until crisp. Drain on paper towels and set aside.

3.In a medium-large mixing bowl, whisk together the eggs, milk, generous 1/2 teaspoon salt and 1/4 teaspoon black pepper. Coarsely chop the burrata into small chunks and add half of it to the bowl with egg mixture along with half of the Parmesan cheese. Whisk just to combine. Set aside.

4.Heat the olive oil in a 10-inch cast iron skillet such as cast iron or other 10-inch heavy ovenproof skillet set over medium heat. When oil is hot, add the leeks and sauté, stirring often until softened, about 5 minutes. Pour the egg mixture into the skillet and cook, stirring occasionally until the edges start to pull away from the edges of the skillet, about 5 minutes.

5.Arrange remaining burrata on top of the eggs, then sprinkle peas, arugula, bacon, and remaining Parmesan over the frittata. Using potholders transfer the skillet to the oven. Bake until eggs are set, about 10 to 15 minutes. Do not overcook or eggs mixture will be tough.

6.Sprinkle the frittata with chives and serve warm or at room temperature.
Serves 6.

Cooking tip: If you are fortunate enough to have fresh peas (Trader Joe’s and Whole Foods both sell them), cook them in a saucepan of boiling salted water about 3 minutes, then drain and pat dry. You will not need to cook frozen peas; defrost them and then pat dry.

Copyright Betty Rosbottom 2024