Mushroom, Leek, Bacon Frittata

1 lb bacon - chopped, cooked, drained
1 package pre-chopped mushrooms
2-3 leeks, chopped and cleaned
1/2 white onion, chopped
2 cloves garlic, chopped
tab butter

Eggs:
12 eggs
1/2 cup half and half
1/2 cup parmesan
1 1/2 cups shredded gruyere (or gouda)
pinch cayenne
pinch cumin
pinch thyme
pinch coriander
salt / pepper

chopped herbs (basil)
1/2 cup shredded gruyere

1. Preheat oven to 400
2. Mix up all the ingredients under "Eggs" in a bowl, set aside
3. Saute the butter and garlic in frittata pan (oven ready)
4. Add leeks - saute until softened and starting to caramelize
5. Remove onion/leek mixture; saute mushrooms until golden and water has been released
6. Add bacon, and add onion/leeks back - on low heat, add the egg mix - pour slowly and give it one stir - sprinkle herbs on top, then sprinkle final cheese
7. Let frittata sit on stove until partially set - keep on low heat to prevent scorching (~15 min) and run spatula around edges as it cooks
8. Once top is jiggly but not pure liquid, put into oven for 15 min.
9. Take out of oven, rest for 15 min. - run spatula around edges again.
10. Slide out of pan, garnish with more herbs, and voila!