Leek Frittata

• 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

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

olive oil, leeks, thyme, eggs, milk, pecorino cheese, salt, freshly ground pepper

Taken from www.delish.com/recipefinder/leek-frittata-recipe-clv0211 (may not work)