Leek Frittata

I had forgotten how much I love frittatas, but they are quick, easy, and versatile.  Leeks are an especially lovely choice for an easy lunch or dinner.

Leek Frittata

Serves 3
Total time: 20 minutes

Ingredients:

2 large leeks, or about 1 1/2 pounds, white and light green parts only
2 tablespoons olive oil
Salt to taste
1 small plum tomato, cored and seeds removed, cut into thin strips
1 garlic clove, minced
4 eggs
1/4 cup Parmesan or similar hard cheese
3 tablespoons milk
Freshly ground black pepper

Directions:

1.  Cut away the roots and dark leaves of the leeks.  Slice lengthwise, then rinse thoroughly.  Pat dry.  If leeks are very fat, slice lengthwise again, and then cut into thin slices.

2.  In a lidded skillet or saucepan, heat the oil over medium heat and add the leeks with a touch of salt.  Cook until leeks begin to soften.  Add in the tomato.  Turn the heat to medium-low and cover, stirring often, cooking until the leeks are very soft and not brown, about 10 minutes.  Stir in the garlic and cook until fragrant, about 30 seconds.  Remove from heat.

3. Preheat the oven broiler.  Heat a nonstick, ovenproof skillet over medium heat.  Whisk together the eggs, cheese, milk, and pepper in a small bowl.  Stir in the leeks.  Pour the egg mixture into the hot skillet.  It should sizzle as the first drop of egg hits the pan.  Allow eggs to set for 2-3 minutes.  Using a spatula, gently lift the edges and tilt the pan, allowing the egg to run into the space.  Once the top of the frittata is set, place in the oven.  Allow to cook for 6-8 minutes, or until puffed and golden on top.  Serve hot, warm, or cold.

Storage:

Frittata will keep in an airtight container or aluminum foil for 3 days.


Adapted from NYT's Martha Rose Schulman, Leek Quiche