Frittata With Mixed Herbs, Leeks And Parmesan Cheese
This delightful frittata recipe features a savory blend of leeks, fresh herbs, and cheesy goodness, all nestled within perfectly cooked eggs. A harmonious marriage of flavors, this dish is as pleasing to the eyes as it is to the taste buds. Ideal for a leisurely brunch or a cozy breakfast, this frittata is a surefire way to add a touch of gourmet flair to your morning spread.
— Constant Cookbook
Ingredients
- 2 Tbs. unsalted butter
- 4 cups thinly sliced leeks, white and light green portions, rinsed well
- Salt and freshly ground pepper, to taste
- 6 eggs
- 1/2 cup mixed minced fresh flat-leaf parsley, basil and mint
- 1/4 cup grated Parmigiano-Reggiano cheese
Instructions
- In a bowl, whisk the eggs until blended. Whisk in the minced herbs and grated cheese, and season with salt and pepper. Set aside.
- In the deep half of a 10-inch (25-cm) frittata pan over medium heat, melt 1 1/2 Tbs. of the butter. Add the leeks, season with salt and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the egg mixture and gently stir to distribute the leeks. Cook until the eggs are just beginning to set, about 4 minutes, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath.
- Meanwhile, in the shallow pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 4 minutes. Remove the deep pan and cook until the eggs are completely set, 2 to 3 minutes more.
- Gently shake the pan to loosen the frittata and slide it onto a platter. Garnish with whole herb leaves and shaved cheese. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i>by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Yield
Serves 4.
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