I’m incredibly honored to have Kathryne from Cookie and Kate here today!! I’m completely head over heels for her blog. Her photography is stunning, her vegetarian recipes are amazing and she’s just as lovely as can be! If you haven’t seen her work, go check her out now, then come back for the goods.
I’m so excited for this gorgeous leek frittata she made for all of you. This would be perfect for a weekend brunch or breakfast with the family. It’s a great vegetarian option and of course, it’s gluten-free.
ps. Kate – you’re not alone, totally with you on the leeks. Just made a soup with them this fall for the first time.
I am guilty of scanning past the unfamiliar vegetables at the grocery store, not sure what to do with them. I caught myself doing this the other day and thought to myself that I must be missing out on some terrific flavors. So I decided to broaden my horizons, starting with leeks. I hardly feel like I can call myself a food blogger after admitting that I’d never tasted a leek, but there’s a first time for everything, right?
Leeks look like monstrous green onions so learning that they are related did not come as a surprise. Leeks have a very mild allium flavor; this frittata is filled with them but does not taste overwhelmingly onion-y. Combined with ample goat cheese and a hint of garlic, this creamy frittata turned out to be a perfect one-pan meal for a lazy weekend morning. Leeks? I like them.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large leeks (white and pale green parts only), halved lengthwise and washed thoroughly, sliced on the diagonal into 1/2-inch thick pieces
- sea salt
- 7 large eggs
- 1/3 cup milk
- freshly ground black pepper
- 1 teaspoon fresh minced garlic (use a garlic press)
- 4 ounces goat cheese, crumbled
Preheat oven to 375 degrees Fahrenheit. Melt the butter in a well-seasoned 10-inch cast iron pan (or oven-safe nonstick pan) over medium heat. Add the olive oil, the leeks and a generous sprinkle of salt. Cook, stirring occasionally, until the leeks are tender and lightly browned, about 10 minutes. Remove the pan from heat and let it rest for a couple minutes.
In a medium mixing bowl, whisk together the eggs, milk, a sprinkle of sea salt, black pepper, garlic and crumbled goat cheese. Return the pan to medium heat, pour in the scrambled egg mixture and stir to combine. Let the mixture rest, untouched, until the eggs begin to set around the edges, about 10 minutes.
Transfer the pan to the oven and continue to cook until the frittata is set in the center, around 10 minutes or longer. Remove from the oven and let sit for about 2 minutes. Use a spatula to carefully slide the frittata onto a serving plate or cutting board. Cut the frittata into wedges and serve warm or at room temperature. Store leftovers in the fridge; this frittata tastes even better the next day.
Note: Use your intuition and pay more attention to the cooking cues provided than the cooking times.
January 10 2013