Bacon, Leek, Corn + Gorganzola Fritatta

This is based on my leftorverish steak and broccoli fritatta but using bacon, chicken, leeks and gorganzola instead

Scale

8 eggs

3 TB full-fat yogurt

2 oz gorganzola piccante (separated into 1/2 oz and 1 oz mounds)

Fresh ground black pepper to taste

3–4 oz sliced leeks (2 leeks, pale green and white part only)

1 corn cob

2 thick cut slices bacon (approximately 2 1/2 –3 oz) cut into horizontal slices

1 TB butter

Whisk the eggs, yogurt, 1/2 oz gorganzola cheese and pepper in a medium bowl.
Remove the corn from the cobb
Add the bacon to a non-stick pan and turn to medium heat. Cook for a minute or two until just starting to brown.
Add the butter, leeks and corn, cooking for approximately 3 minutes, until the leeks and corn begin to soften and become fragrant.
Add the egg mixture and let cook a minute or two to set. Use a rubber spatula to scrape down the sides a bit, keeping the egg mixture intact.
Crumble the remaining gorganzola cheese over top, making sure to evenly cover the circumfrence. You can do this as you are letting the bottom set but work quickly so as not to burn the bottom. You could alternatively do this step when the bottom is set and you have removed the pan from the heat to help you work.
Transfer to the oven and cook 10-15 minutes, until set and cooked through.
Scrape the outside edge with a rubber spatula to loosen from pan and let sit (covered or in a warming drawer) for 5 minutes. This is a good time to prepare more drinks, setting up plates and start corralling people to the table.
Cut into quarters and top with fresh herbs.

Find it online: https://10legsinthekitchen.com/2019/04/07/leftover-ish-a-frittata/

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