Frittata with Mixed Herbs, Leeks and Parmesan Cheese
The frittata is the Italian version of an omelet. 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 herbs are used, but almost any vegetable, from zucchini to peppers to mushrooms, will work.
- 2 Tbs. unsalted butter
- 4 cups thinly sliced leeks, white and light green portions, rinsed well
- Salt and freshly ground pepper, to taste
- 6 eggs
- 1/2 cup mixed minced fresh flat-leaf parsley, basil and mint
- 1/4 cup grated Parmigiano-Reggiano cheese
In an ovenproof 10-inch fry pan over medium heat, melt the butter. When the butter foams, add the leeks and season with salt and pepper. Cook, stirring, until softened, about 15 minutes. Reduce the heat as needed to keep the leeks from browning.
In a bowl, whisk the eggs until blended. Whisk in the herbs and cheese, and season with salt and pepper. Pour the eggs into the pan and stir to distribute the leeks evenly. Reduce the heat to low and cook until the eggs are set around the edges but still a little moist in the center, about 15 minutes. Preheat a broiler.
Transfer the pan to the broiler about 6 inches from the heat source. Broil until the top of the frittata is puffed and golden and the center is firm, about 1 minute. Using a wide spatula, carefully transfer the frittata to a cutting board. Cut into wedges and serve immediately. Serves 4.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).