You can replace the leeks with almost any sautéed vegetable you like, from zucchini to sweet peppers.–Rick Rodgers
LC Vegetable Bin Note
Given the subtle sophistication the oniony leeks and fresh herbs lend this frittata, it’d be a shame to suggest changing anything about it, even one small thing. But as Rodgers notes above, this recipe is truly a handy little number to keep on hand for when you need an easy, elegant solution, something that’s appropriate any time of day, that satisfies all occasions, that unfailingly draws compliments, and that puts to lovely use whatever’s about to languish in that vegetable bin of yours. Shame it can’t lower your husband’s cholesterol, too.
Frittata with Leeks and Herbs
- Quick Glance
- 30 M
- 45 M
- Serves 4
- 2 tablespoons unsalted butter
- 4 cups (12 ounces) thinly sliced leeks, white and tender green parts only
- Salt and freshly ground pepper
- 6 large eggs
- 1/2 cup mixed minced flat-leaf parsley, basil, and mint leaves
- 1/4 cup freshly grated Parmesan cheese
- 1. Melt the butter in an ovenproof 10-inch skillet over medium heat. Add the leeks, season with salt and pepper, and cook, stirring, until softened, about 15 minutes. You may need to reduce the heat to keep the leeks from browning too much.
- 2. In a bowl, whisk the eggs just until well blended. Whisk in the herbs and the Parmesan and season with salt and pepper. Pour the eggs into the skillet and stir to distribute the leeks evenly. Reduce the heat to low. Cook, using a spatula to lift the edges of the egg to allow the uncooked egg to flow underneath, until the edges and bottom of the frittata are set but the center is still moist, 13 to 15 minutes.
- 3. Preheat the broiler and adjust the oven rack about 6 inches from the heat source. Slide the skillet under the broiler. Broil the frittata until the top is lightly colored and the center is firm, about 1 minute. Using a wide spatula, carefully shimmy the frittata onto a cutting board. Cut it into wedges and serve it at once.