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.

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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…).

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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.

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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.

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