Tomato, Leek & Greens Frittata 

Frittata

The best frittata I’ve ever eaten.

Frittata

I made this frittata to celebrate snowzilla aka #Blizzard2016 but it also happens to be #NationalBreakfastWeek so this is an all around win. It’s also the most delicious, flavorful egg dish I’ve eaten in a while and it keeps well in the fridge so you can eat it for breakfast, lunch or dinner! The secret is caramelized leeks with fresh grated nutmeg. Seriously, don’t skimp with that powdery nutmeg from the store – you’ll be missing out.

Ingredients

  • 1 large leek, sliced and diced (not the dark green part – click here for help cutting/washing leeks)
  • 10 – 15ish cherry tomatoes, halved
  • 4-5 big stalks of leafy greens, stemmed and chopped (I used mustard greens)
  • 1/2 – 1 cup chicken broth (or water)
  • 1/2 cup feta or goat cheese
  • 1/2 tsp grated nutmeg, divided
  • 1/8 tsp cinnamon
  • grapeseed oil (or olive oil)
  • 9 eggs
  • 3 tbsp plain greek yogurt
  • 1/2 tsp salt + pepper
  • Fresh grated parmesan cheese

Instructions

Preheat the oven to 375°F.

  1. Put the eggs, yogurt, 1/4 tsp grated nutmeg, and salt and pepper in a bowl and whisk until the eggs are frothy. (Very small lumps of yogurt will remain.)
  2. Heat grapeseed oil in a large ovenproof skillet over medium-high heat for 1-1.5 minutes, until it’s very hot. Add the leeks and a pinch of salt and let them cook undisturbed for about 2-3 minutes. Carefully toss the leeks and sauté until golden, about 10 minutes. (Check to make sure the leeks aren’t drying out.) After about 20 minutes, add 1/4 to 1/2 cup chicken broth or water to the pan and turn the heat down to medium. Add 1/4 tsp grated nutmeg and cinnamon and cook for another 10 minutes.
  3. (Be sure your greens are cut or torn in SMALL pieces. You will be sorry when trying to cut the frittata later and the long greens are woven between all the slices.) Put the mustard greens on top of the leeks and sprinkle a pinch of salt over the greens. Cover and let them cook until wilted, about 3-5 minutes. Add a few tablespoons of chicken broth to help dilute the bitterness of the mustard greens and cook for another minute or two.
  4. Add the cherry tomatoes to the skillet and cook on medium low heat, stirring often, about 3-5 minutes.
  5. Add the feta or goat cheese to the egg mixture and whip it once more before pouring the eggs   over the skillet mixture. Gently shift anything protruding above the eggs so all the veggies are covered. Sprinkle the parmesan cheese over the top.
  6. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the eggs are set.

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