Frittata with Baby Kale, Leeks and Goat Cheese
Laced with vegetables and goat cheese, this frittata is great when you’re entertaining because much of the work—or even all of it—can be done in advance. You can sauté the onion, leeks and kale ahead of time and refrigerate overnight, then fold the vegetables into the egg mixture just before cooking the frittata. You can even bake the frittata a day ahead of time. Let it cool, then cover and refrigerate. Serve chilled or at room temperature, or reheat in a 350°F (180°C) oven for 20 minutes.
Ingredients:
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1 small yellow onion, diced
- 2 leeks, white portion only, quartered lengthwise and thinly sliced crosswise
- 2 garlic cloves, minced
- Kosher salt and freshly ground pepper
- 2 Tbs. extra-virgin olive oil, plus more as needed
- 2 cups (2 oz./60 g) baby kale, plus more for garnish
- 10 eggs
- 1/3 cup (3 fl. oz./80 ml) heavy cream
- 6 oz. (185 g) goat cheese, crumbled
- Microgreens for garnish (optional)
Directions:
Preheat an oven to 350°F (180°C).
In a 10-inch (25-cm) ovenproof fry pan over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until softened and starting to caramelize, about 8 minutes. Add the leeks and garlic and cook, stirring occasionally, until the leeks have softened, about 8 minutes. Season to taste with salt and pepper. Add the olive oil and kale and cook, stirring occasionally, until the kale is wilted and dark green, about 3 minutes. Remove from the heat and transfer one-fourth of the vegetable mixture to a small bowl; set aside for garnish. Leave the remaining vegetable mixture in the pan to cool to room temperature.
In a large bowl, whisk the eggs until blended. Season with 1 1/2 tsp. salt and a generous grinding of pepper. Stir in the cream, goat cheese and remaining cooled vegetable mixture.
Wipe the pan clean, then lightly grease with olive oil. Pour the egg mixture into the pan, transfer to the oven and bake until the frittata is puffed, deep golden brown around the edges and doesn’t jiggle in the center, about 25 minutes. Let the frittata cool for 5 minutes, then top with the reserved vegetable mixture, a handful of baby kale and microgreens. Cut into wedges and serve. Serves 8.
Williams Sonoma Test Kitchen
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