Frittata with Mixed Herbs, Leeks and Parmigiano-Reggiano Cheese
The frittata is the Italian version of an omelette. But unlike its French cousin, which carefully folds the egg around the filling, the frittata mixes the filling with the eggs and cooks them together in a large pancake. Here sautéed leeks and fresh herbs are used, but almost any vegetable, from zucchini to peppers to mushrooms, will work.
- 8 eggs
- 1/2 cup (3/4 oz./20 g) mixed minced fresh flat-leaf parsley, basil
and mint, plus whole herb leaves for garnish
- 1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese, plus
shaved cheese for garnish
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 4 cups (12 oz./375 g) thinly sliced leeks, white and light green
portions, rinsed well
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 Essentials of Breakfast and Brunch,by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).