Potato Leek Frittata
Serves 3-4
olive oil
6 small red potatoes
3 medium leeks, cleaned and sliced into thin rounds
freshly ground black pepper
fresh and/or dried herbs (e.g. thyme, rosemary, oregano)
6 eggs
1 c. sharp cheddar, shredded*
chives
*I had both extra sharp cheddar and white cheddar on hand, so used some of each.
Cook potatoes by baking or in the microwave (6 minutes in the microwave in a covered bowl did the trick for me). Cut into 1/2" pieces.
Whisk eggs together in a small bowl. Set aside.
Heat oil in skillet over medium heat. Add leeks. Stir and cook until they begin to soften (about 3 minutes). Add potatoes. Cook, stirring occasionally, until the potatoes begin to brown. Season with salt, pepper, and herbs (I had fresh thyme on hand, so tossed that in along with some dried oregano).
Turn broiler on high. On the stovetop, add eggs to pan. Go around the edge of the skillet with a spatula, slicing the egg mixture away from the pan and tilting it at an angle so the raw egg runs underneath to cook.
Once the eggs look mostly set, sprinkle cheese on top. Transfer to oven to finish cooking under the broiler for about 5 minutes, or until cheese begins to brown. Remove from oven and allow to sit for 5 minutes before slicing.
Sprinkle chopped chives over individual servings. (If I'd had sour cream on hand, I would have added a dollop of that as well.)
I paired the frittata with a simple green salad for dinner. Leftovers became breakfast the following morning.
One year ago: orange tempeh & oven roasted broccoli
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