Dinner? Done!

With only 6 ingredients and 1 skillet, it’s easy to get meals on the table fast—plus, cleanup is a breeze

Bacon Leek Frittata
We cooked cherry tomatoes in bacon drippings for an extra-irresistible finish to this smoky delight that also doubles as a delicious brunch

• In 10" oven-proof skillet, cook bacon over medium heat, flipping once, until crisp, about 4 min. per side. Transfer to paper towels; once cool, crumble. Remove all but 1 Tbs. bacon drippings from skillet. Add tomatoes; over medium heat, cook, stirring occasionally, until starting to soften, about 5 min. Remove and reserve.

• Heat oven to 350°F. In bowl, beat eggs with 1⁄4 tsp. salt, 1⁄4 tsp. pepper and 1⁄4 tsp. garlic powder; stir in cheese. In same skillet, heat 1 Tbs. oil over medium heat. Add leeks; cook, stirring occasionally, until softened, about 5 min. Add 1⁄3 cup water; reduce heat to medium-low. Cover; cook until tender, 7–8 min.

• Add bacon back to skillet; pour in egg mixture. Over medium heat, cook until edges are just set, 2–3 min. Transfer to oven. Bake until set in center, 7–8 min. Top with arugula and tomatoes.