Thursday, August 27, 2009

Leek + goat cheese frittata

Supper is served and lunch is in the fridge!! When I'm pinched for time, I often defer to the incredible egg. I always have some in the fridge for moments like these and, because the urge to bake might hit me at any moment and (the idea of) a trip down and back up to my 5th floor walk-up to buy bland eggs from the corner bodega will surely blot out my desire. So, pick up some huevos.... They're an inexpensive (even when you buy them at a farmers market) source of protein and a blank canvas ready for anything that looks good at the market or whatever's past its prime in the fridge.

I like eggs (point taken) and I like to use them to make frittatas. Again, it's that pressed-for-time thing. This omelet, of sorts, comes together in less than 10 minutes. And the leftovers are perfectly flat for a sandwich. For this particular frittata, I used leeks and goat cheese.

Leek + goat cheese frittata
serves 2 with leftovers

2 large leeks, dark green parts discarded; washed and cut into 1/4 inch rounds
6 eggs
splash milk
salt and pepper to taste
4 oz. goat cheese
  • In a medium saute pan, heat enough oil to coat bottom of pan over medium heat. Add leeks and cook until soft, 10 minutes.
  • Combine eggs, milk, salt and pepper. Whisk well.
  • Preheat broiler
  • Add leeks to egg mixture and pour into a nonstick pan over medium-low heat. Cook slowly, without stirring, for about 4 minutes, or until the bottom has set. Scatter teaspoonfuls the cheese around the top of eggs (it should sit on top of the liquid eggs) and continue to cook for another minute.
  • Put the saute pan with eggs under the broiler until the eggs have set and the cheese is warm, 3 minutes. Remove from broiler and top with freshly cracked pepper.
  • Serve with a green salad and potatoes.
Potato "salad"

1 onion
olive oil
jalapeno, minced
2 large potatoes

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