Lunch: Leek Frittata

Appropriate for brunch, lunch, or a light dinner, this baked egg dish is permeated with cured guanciale pork and mellow leeks. Recipe courtesy of Nick Anderer, executive chef at Maialino in New York City.

Ingredients

6 tbsp. olive oil
1/2 lb. guanciale* (or pancetta)
2 large leeks (white part only)
2 tsp. fresh thyme leaves
12 large eggs
1 c. milk
1/2 c. grated Pecorino cheese
1/2 c. grated Grana Padano (or Parmigiano-Reggiano)
salt
Freshly ground pepper

Instructions

In a 10-inch ovenproof, nonstick skillet, heat oil over medium heat. Sauté guanciale until golden brown, about 3 to 4 minutes. Add leeks and cook until soft, about 5 minutes. Add thyme. Transfer to a plate; set aside.
Preheat oven to 375 degrees F. Return skillet to medium-low heat. In a large bowl, whisk eggs, milk, and cheeses; season with salt and pepper; and stir in reserved leek mixture. Pour into pan and cook until frittata sets around edges, about 5 minutes. Transfer pan to oven and cook for 15 minutes more.

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