I've been making frittatas in my cast-iron skillet quite a lot lately. This is basically a one pot meal, and who doesn't love that. I enjoy this fresh out of the oven over mixed greens for lunch; I also find cold slices to be the perfect breakfast on busy mornings. It's even elegant enough to serve to guests at a brunch! The number of eggs to use will vary depending on how big they are... —WinnieAb
bunch leeks- white parts only, cleaned well and chopped (about 1 1/2 cups)
chopped fresh basil
fresh parsley, chopped
sun dried tomatoes in oil, drained and julienned
eggs, preferably organic and free-range
freshly grated Parmigiano-Reggiano, plus more for serving
In This Recipe
Preheat oven to 350°F.
In a cast-iron skillet, heat the butter and oil. Add leeks and the sliced mushrooms and fennel and cook over low until they are very soft, about 5 minutes.
Add the herbs and the sun-dried tomatoes and continue to cook for a few more minutes.
Crack the eggs into a large bowl. Add the ricotta and whisk well. Add the grated cheese. Pour egg mixture over the vegetables.
Bake for 15-20 minutes or until the frittata is set (it may take a bit longer, but watch that it doesn't overcook). Allow to cool before slicing. Serve with additional grated cheese on top, if desired.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.