Frittata



You have people coming for lunch.  It’s Sunday at 10:30 and you are still dilly-dallying around the house in your bathrobe.  
A friend has given you a bag full of fresh herbs and vegetables out of their garden and you would like to use them before they spoil.
You’ve invited 30 people for brunch and you would like to keep it delicious and simple…fruit salad, fresh squeezed orange juice, a loaf of really great store bought brioche and hot coffee.  
You get home from work or picking up your kids and you don’t feel like cooking dinner. You are having pangs of guilt about ordering another pizza.  
These are all perfect scenarios to pull out your eggs and get cracking!
Frittata is so easy.  It doesn’t matter how low your provisions are a frittata can be pulled together.
Here is the recipe for the frittata I made this morning. Feel free to embellish in anyway you would like. You can change the cheese, vegetables or herbs. You can even add pepperoni, salami, oil cured olives, tomatoes confit, artichoke hearts or chorizo ANYTHING! Go into your fridge and create! It is a beautiful thing!
 Leek, Potato, Roasted Pepper and Provolone Frittata
10 eggs
½  cup heavy cream (yes I add cream to my frittata)
2 tablespoons olive oil
1 leek cleaned and sliced
1 roasted red pepper peeled and seeded, cut in strips
(you could add whole grape tomatoes in place of the pepper-yum!)
2 red potatoes boiled until tender and cut in small chunks
½ cup fresh chopped flat Italian parsley
½ cup goat cheese
1 cup of shredded provolone cheese
salt and pepper

1. Preheat oven to 350 degrees
2. Beat the eggs and cream in a small bowl season with salt and pepper, set aside
3. Heat the olive oil in a 12 inch iron skillet over medium heat. When hot add leeks 
    and sauté until caramelized
4. Add eggs and cream lower heat
5. Add cubed potatoes, goat cheese, parsley and provolone (or whatever else you
    would like to add-artichoke hearts and oil cured olives are fantastic in this
    frittata)
6.Mix carefully just to coat ingredients with egg not too much
7.Place roasted red pepper strips on top (or grape tomatoes) slightly push into
   egg
8. Place skillet in oven for 3-4 minutes until eggs are just set-do not over cook
     otherwise frittata will be dry-If the top is still loose after 3-4 minutes than 
     place under the broiler for 30 seconds. DONE!

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