Frittata with Mixed Herbs, Leeks and Parmigiano-Reggiano Cheese

Frittata with Mixed Herbs, Leeks and Parmigiano-Reggiano Cheese is rated 5.0 out of 5 by 1.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6

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.

Ingredients:

  • 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 

Directions:

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).

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Rated 5 out of 5 by from Simple and delicious I made this two Sundays in a row using my Staub 10" fry pan and it turned out wonderfully. I cooked it on med/low then dropped then dropped the temp to low so it took some time, but it was worth the wait. I initially turned my nose up at the idea of using mint in an omelet, but went ahead and used some mint and basil from my garden. I actually liked the mint in the omelet - it gave it a nice "fresh" taste to it. The first time I made this, I added chopped bacon and used gruyere instead of parm - yum! The second time I added sauteed mushrooms and gruyere. Both were delicious. I will be adding this recipe to my Sunday breakfast rotation.
Date published: 2012-05-14
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