Broccoli & Leek Frittata

I’m having the laziest of Sundays. I went out with my roommates for an early halloween party on Friday (I was a Stepford Wife!), and tried a new Indian restaurant with a friend last night. Today I have been laying around reading cookbooks and watching t.v. and doing absolutely nothing productive.


Is it just me, or is frittata the perfect Sunday dish? It is simple to prepare and you can use whatever vegetables you happen to have in your fridge. It is traditionally made for breakfast (or brunch, which happens to be my favorite meal), but I made it for dinner tonight and that worked out just great too. It would work well with a nice side salad, but if you are like me and are feeling lazy, you will skip that and eat some chocolate-covered coffee beans for dessert instead (I’m really rational…).


This is one of those dishes that I kind of just made up as I went along, and it turned out delicious. You could totally change this to suit your own tastes/the ingredients that you have and I pretty much guarantee that it will be fantastic.


Broccoli & Leek Frittata

6 Eggs

1 tsp Grainy Dijon Mustard

1/2 tsp Red Pepper Flakes

4 leafs of Fresh Sage

2 tbsp Feta Cheese

Salt & Pepper to taste

1 tbsp Olive Oil

1 tbsp Unsalted Butter

1 bunch of Broccoli

1/2 cup of Leeks (white part only, rinsed and sliced into thin strips)

2 tbsp Sharp Cheddar Cheese

1. Preheat oven to a broil

2. In a medium bowl, whisk together the eggs, mustard, red pepper flakes, salt & pepper, sage, and feta.

3. Heat the butter and olive oil in a skillet* over medium heat until the butter has melted. Add the leek and cook, stirring, until the broccoli is cooked and the leek is softened, about 4 minutes.

4. Add the egg mixture to the skillet and stir to distribute the vegetables evenly. For 2 minutes, run a spatula around the edges to let the raw egg run down. Cover and cook until the eggs are almost set, for 5 – 10 minutes, checking every couple of minutes.

5. Sprinkle cheddar cheese over frittata and place under the broiler, watching closely, for 1 – 3 minutes. The frittata should puff up, and the cheese should brown slightly.

6. Remove from oven, cut into wedges, and serve.

* Note: Ideally, you would use an oven-safe cast iron skillet. But I did not have one, and the grocery store that I went to today did not have any either. I used a small frying pan. This is not necessarily recommended, and I wrapped the plastic handle in aluminum foil because I thought that it might melt, but it actually worked out totally fine.


Almond Cardamom Biscotti


Biscotti is a twice-baked Italian biscuit. They are very crisp and perfect for dipping in coffee. I have been wanting to make biscotti for a while now. The problem is, my expectations for biscotti are incredibly high – the last time I ate biscotti was from the Italian Centre Shop in Little Italy, and it may have been the best thing I have ever eaten. The time before that, an 80-year-old Italian lady who I had as a patient gave me some that she had baked. So basically, I didn’t think I had a chance.

Eventually I knew I had to give it a try. So I found this recipe in the Eat Well Section of Girl’s Gone Child (a blog I’m a tad obsessed with, and you should be too) and adapted it slightly, knowing it would be amazing. The process was not really as difficult as I imagined. I would compare it to a combination between making cookies and bread.


The result was incredibly good. It is the perfect winter treat, along with a cup of hot coffee or earl grey tea and an old episode of Grey’s Anatomy. The flavor of Cardamom is light, but adds an interesting twist. You could make so many variations of this recipe with different nuts, dried fruit, spices and extracts. I think next time I’ll switch out some flour for cocoa powder and add hazelnuts – yum. The other great thing about Biscotti is that it keeps for about a month in an airtight container (or, you could keep in freezer).


(ignore my nail polish… oops!)

Almond Cardamom Biscotti 

Adapted from Eatwell 

1 1/2 cups Whole Almonds

2 1/4 cup All Purpose Flour

1 tsp Baking Powder

3/4 tsp Ground Cardamom

3 Eggs (room temperature!)

1 cup White Sugar

1 1/2 tsp Pure Vanilla Extract

1. Preheat oven to 350 degrees. Spread almonds out on a baking sheet and toast in the oven for five minute. Let cool, and coarsely chop.

2. Whisk together flour, baking powder, and cardamom. Set aside.

3. Preferably using an electric mixer, beat together eggs, sugar, and vanilla. Beat for about four minutes, until the mixture forms thick ribbons when the beaters are lifted (should be about the consistency of a thin pancake batter). ** Having the eggs room temperature is essential for this step, so if you forgot to take them out of the fridge, run them under hot water for a while.

4. Stir in the flour mixture until just incorporated.

5. Fold in the chopped almonds.

6. On a parchment paper lined baking sheet, form the dough into two 3-inch wide loaves, about 3 inches apart. The dough will be very wet and sticky. Wet your hands before touching it to keep from sticking. Smooth the loaves with wet hands and the back of a spoon.

7. Bake for 25 minutes, or until lightly golden. Remove the loaves from the oven and let cool on wire rack (still on paper) for about 10 minutes.

8. Lower the oven temperature to 300 degrees. Using a bread knife, cut the loaves into 1/2 inch – thick cookies and place on baking sheets.

9. Cook for 10 minutes, flip cookies over, and cook for 10 more minutes, until golden brown.

10. Cool completely (or get way too excited and eat one right away… your choice).