Last week, I was working on a leek recipe for my cookbook and was left with a lot of leftovers on my hands. I froze half to make vegetable broth and soup later this winter, and used the other half to make this simple frittata. Have you ever tried to make frittata? They're the perfect way to clean your fridge as you can throw in pretty much anything. Anything edible, that is.
I have been afraid of making frittata for a very long time because the idea of popping my skillet in the oven really made me uncomfortable. Even though my skillet is clearly labeled 'oven safe', I wasn't 100% sure it wouldn't melt on me or worst, explode. Don't laugh. Ok, you can, I know it's ridiculous. Now I overcame my fears and this tasty frittata came to the world. Enjoy!
Leek and Parmesan Frittata
- 1 tsp olive oil
- 1 shallot chopped
- 4 cups leeks white and green parts, chopped
- 6 eggs
- ½ cup parmesan
- ¼ tsp nutmeg
- salt and pepper to taste
Preheat oven to 400F/200C.
Heat olive oil in an oven safe, non stick skillet over medium heat. Add shallot and cook 30 seconds. Add leeks and soften, about 2 minutes.
Meanwhile, prepare the eggs. In a medium bowl, whisk together eggs, parmesan, nutmeg and season to taste. Pour in skillet and make sure all the veggies are covered. When the edges set, transfer skillet to oven and bake for 10 minutes, or until cooked.
Serve warm or cold.