We’re in love with leeks this January, so we’re partnering with Sara Forte of Sprouted Kitchen to share tips, insights and recipes featuring the onion’s cousin.
Some dishes are equal parts easy and impressive, as good for a weeknight dinner as they are for a brunch get-together. This frittata is one of those dishes, and the best part is once you get the hang of the technique, the ingredients (save for the eggs) are totally interchangeable and up to you.
Fresh herbs make a beautiful pairing with eggs because they brighten up the creamy notes of the eggs (and any additional cheeses and such). In this recipe, we combine parsley, chives and a little bit of thyme. If you’re feeling an Italian or Mexican influence, toss in some fresh oregano. Be wary of basil, it is an herb that tends to turn black and lose its fresh flavor with heat, so if you want to add some, plan to sprinkle it on top after baking.
The real ingredient of honor here is the leek. Leeks have a gentle onion flavor that becomes sweet after a little time with the heat. They are typically purchased with dirt still between their layers, so simply slice them in half length-wise and rinse between the layers until clean.
To bulk this recipe up for a crowd, add some roasted baby potatoes on the side. Or, if you’re feeding a more omnivorous group, a half-pound of roughly chopped, crispy bacon mixed in with the other ingredients works well here too. We’ve also been known to put a slice of frittata between two pieces of toast and call it a sandwich.
If you need to work ahead, whisk the eggs and milk and caramelize the leeks a day in advance, and store them covered in the fridge until ready to use. Bring them to room temperature and then continue with the recipe.
Live.Love.Lux Tip: Cook leeks to perfection with the precise heat control of the Electrolux Gas Range.