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Author Notes: Lots of leeks are featured in this version of an Iranian kuku sabzi. Usually some type of nuts are bake into the dish, but this has a garnish of curry toasted walnuts as well as some citrusy and slightly sweet yogurt sauce. - Kristin Irani Myruski
Leek and Herb Frittata
- 3 leeks (large), white and light green parts
- 1 bunch parsley
- 1 bunch cilantro
- 4 garlic cloves, minced
- 8 eggs, beaten
- 1 teaspoon salt
- 1 pinch cayenne pepper (optional)
- 1-2 tablespoons butter or oil
- Finely chop leek in a food processor and add to a nonstick pan with butter or oil over medium high heat. Allow to soften about 5-7 minutes, adding garlic in the last minute. Remove from heat.
- Finely chop parsley and cilantro in a food processor and add to the leeks.
- Add eggs, salt and cayenne and mix to combine ingredients evenly. Put pan on low-medium heat and cover. Cook for about 15 minutes or until set in the middle. Invert onto a plate and slide back into the pan to cook the other side, about 5 minutes.
- Cut frittata into wedges and serve hot or room temperature with orange yogurt sauce and curried walnuts.
Yogurt Sauce and Curried Walnuts
- 1 cup plain yogurt
- 1 orange, zested and juiced
- 1 tablespoon honey
- 1 cup walnut halves or pieces
- 1 teaspoon brown sugar
- 1 tablespoon curry powder
- For sauce, combine yogurt, orange zest, juice and honey.
- For walnuts, heat the oven to 325 degrees. Moisten walnuts slightly with some water and toss with the sugar and curry. Spread onto sheet pan and bake for about 25 minutes, stirring occasionally.
- This recipe was entered in the contest for Your Best Leeks
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