Leek and Parmesan frittata
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Frittatas are filling, low-carb, and great for when you need to get rid of a dozen eggs (in your belly) in a hurry. You can make this dairy-free by simply subbing oil for butter and water for milk.
  • 10-12 eggs
  • 3-5 tablespoons whole milk (aka "a glug")
  • 2 ounces of Parmesan cheese, grated
  • ¼ teaspoon kosher or sea salt
  • 2 leeks, washed, trimmed of roots, halved lengthwise, and cut into ¾-inch half-moons
  • heavy pinch of salt (yes, more salt!)
  • 1 tablespoon butter
  • sour cream
  1. Preheat the oven to 350 degrees F (177 C). Preheat a 12-inch skillet over medium-high heat on the stove.
  2. In medium-large bowl, whisk together the 10-12 eggs for a few seconds to break up the yolks. Add in milk and the ¼ tsp of salt. Whisk to incorporate well. It's okay to beat some air into your mixture. Set aside.
  3. Add butter to your preheated skillet and watch it sizzle for a few seconds. Twirl it around with a silicon spatula or other stirring apparatus. Dump in your leeks. Sprinkle with the pinch of salt. Let it saute and wilt and smell awesome. About four minutes.
  4. (OPTIONAL) I like for there to be a layer of congealed egg at the bottom of the pan, so I pull out my leeks so I can cook the eggs a little before transferring the leeks back. But you definitely do not have to do this step. You can leave your leeks in the pan, but be sure to evenly distribute them around so that there isn't a wad of leek in one hemisphere of the frittata.
  5. Pour egg mixture into pan (which still has butter remnants from the leeks, so you don't have to re-butter). Cook for 30 seconds. If you pulled out the leeks, put them back in, evenly distributing them. Sprinkle with the Parmesan cheese. Turn the heat down to medium-low an continue to cook for 4-5 minutes, or until the edges of the frittata have started to set.
  6. Put your skillet into oven and let it hang out there for 15-20 minutes, until the center is opaque and cooked through. Remove from pan and cut into 8 pieces. Serve while it's still very warm, with a spoonful of sour cream, and maybe a side salad.
Recipe by heo yeah yum at http://heoyeahyum.com/2013/04/leek-and-parmesan-frittata/