Leek Frittata...

Last evening I wanted something easy, but flavorful. Eggs sounded appealing, so I made a frittata. According to the Wikipedia ~ a frittata is "a kind of Italian omelet that can contain cheese and various vegetables. Frittatas are cooked slowly. Most often, they are cooked on the stovetop on low heat until the eggs are set, and then run under the broiler, but they can also be baked. Except for the cooking fat, all ingredients are fully mixed with the eggs before cooking starts." I experimented with this frittata by using a combination of ingredients I had on-hand – eggs, leeks, garlic, Parmesan, cheddar cheese and some marinated sun-dried tomatoes and it seems the experiment was a success. Along with a mixed green salad, this dinner was just what I wanted.



Leek Frittata

Ingredients:
2 bunch leeks, cleaned, chopped
1 tablespoon butter
1 clove garlic, minced
6 large eggs
2 tablespoon milk
½ cup grated Parmesan cheese
Sun-dried tomatoes, about 2 tablespoon chopped
Salt and freshly ground pepper to taste
½ cup cheddar cheese, grated

Preheat oven to 400 degrees F.

Sauté leeks in butter in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add garlic and cook a minute further.

In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.

Spread out leeks mixture evenly on bottom of skillet. Pour egg mixture over leeks mixture. Use a spatula to lift up the leeks mixture along the sides of the pan to let egg mixture flow underneath.

Sprinkle cheddar cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. Although the pan may be out of the oven for a few minutes, the handle is still very hot. To keep from accidentally picking it up by the handle while hot (speaking from experience, ouch!) take a piece of ice and melt it against the pan's handle to cool it down.

Cut into quarters to serve.

Serves four

French Omelet

Several years ago, I was the chef at a gourmet up-scale coffee café in Ridgefield, CT, were we only served breakfast & lunch with a wide range of delectable baked goods through out the day – scones, muffins, croissants, sweet & savory breads and a variety of cakes & pies. This was prior to Starbucks coming east and need I say absolutely no comparison to them.

One of the most ordered items on our menu was the omelets. There were four to choice from: a jambon (classic French cured ham) and gruyere cheese, a sauté wild mushroom, a fine herb and our famed Santa Barbara – fresh tomato, salsa and locally made fresh mozzarella. Here is the recipe I used to make a proper french omelet.



French Omelet

Ingredients:
2 tablespoons butter
3 eggs
¼ teaspoon salt
4 grinds of fresh pepper (preferably white, but only for aesthetic reasons)
2 teaspoons cold water
¼ cup grated cheese (optional)
2 tablespoons chopped fresh herbs (optional)

Procedure:
1. In a mixing bowl or measuring jar, combine the egg, seasoning, and water. Whisk vigorously to combine so that the mixture is relatively homogeneous.

2. Heat a small skillet, preferably nonstick, over medium-high heat until drops of water dance on the surface. Add the butter. When the foam subsides, add the egg mixture all at once.

3. Immediately, begin to shake the pan to distribute the eggs all over the pan and up the sides. Technique varies—some suggest pulling up the sides of the omelet and tilting the pan to let uncooked egg slide under, or using a spatula to gently break holes in the eggs to let uncooked egg run there. What's important is to never quit shaking the pan to prevent any browning, and to cook until the eggs are still wet on top. Distribute cheese or herbs across the whole omelet, if using.

4. Using a spatula, fold one side of the omelet ⅓ of the way towards the opposite side. Tip the omelet out of the pan, rolling it onto a plate so both sides fold under. Serve immediately.

Serves 1