Frittata with Leeks and Herbs

This was a super simple dish from The World Kitchen by Rick Rodgers that we whipped up Saturday morning for breakfast, as in our Italian quest we always seem to have extra fresh herbs lying around. You can easily substitute other veggies for the leeks, and it makes for a delicious accompaniment to bagels. Yes, you read that correctly, the frittata is the accompaniment, not the bagel. And yes the bagels were homemade. My husband is amazing.

The original recipe:

2 tablespoons unsalted butter
4 cups (12 ounces) thinly sliced leeks, white and tender green parts only
Salt and freshly ground pepper
6 large eggs
1/2 cup mixed minced fresh flat-leaf parsley, basil, and mint
1/4 cup freshly grated Parmesan cheese

 

Melt the butter in an ovenproof 10-inch skillet over medium heat. Add the leeks, season with salt and pepper, and cook, stirring, until softened, about 15 minutes. You may need to reduce the heat to keep the leeks from browning too much.

 

In a bowl, whisk the eggs just until well blended. Whisk in the herbs and the Parmesan and season with salt and pepper. Pour the eggs into the skillet and stir to distribute the leeks evenly. Reduce the heat to low. Cook, using a spatula to lift the edges of the egg to allow the uncooked egg to flow underneath, until the edges and bottom of the frittata are set but the center is still moist, 13 to 15 minutes.

 

Preheat the broiler and adjust the oven rack about 6 inches from the heat source. Slide the skillet under the broiler. Broil the frittata until the top is lightly colored and the center is firm, about 1 minute. Using a wide spatula, carefully shimmy the frittata onto a cutting board. Cut it into wedges and serve it at once.
 

Our thoughts and notes:

 

This is simple and tasty. The only change we made was no mint. We didn't have it on hand, and even if we did, I don't think we would use it. Mint in eggs? No thanks. 

Buon appetito!

PS- My husband often uses this recipe for bagels. Because NY-Style is the way to go. Obvi.