Frittata with Leeks, Sundried Tomatoes, and Fresh Parmigiano-Reggiano

January 15, 2010

Author Notes: 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

Serves: 6-8

Ingredients

  • 1 tablespoon organic butter
  • 1 tablespoon olive oil
  • 1 bunch leeks- white parts only, cleaned well and chopped (about 1 1/2 cups)
  • 1 cup sliced mushroons
  • 1 cup chopped fresh basil
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup sun dried tomatoes in oil, drained and julienned
  • 8-10 eggs, preferably organic and free-range
  • 2 tablespoons ricotta cheese
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
In This Recipe

Directions

  1. 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.
  2. Add the herbs and the sun-dried tomatoes and continue to cook for a few more minutes.
  3. Crack the eggs into a large bowl. Add the ricotta and whisk well. Add the grated cheese. Pour egg mixture over the vegetables.
  4. 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.

More Great Recipes:
Frittata|Cheese|Egg|Leek|Tomato|Vegetable|Cast Iron|Make Ahead|Gluten-Free|Vegetarian|Breakfast|Side

Reviews (7) Questions (0)

7 Reviews

Carmas April 28, 2013
The house was filled with some great smells. It was very fluffy and delicious. Served it over a bed of baby spinach with a balsamic glaze. What a wonderful dish!
 
Kelsey B. January 16, 2010
This looks awesome - great ingredients. Love the picture of the eggs, too!
 
Author Comment
WinnieAb January 16, 2010
Thanks Kelsey!
 
Babette's F. January 16, 2010
Great combination of ingredients, who doesn't like a frittata like this. Thank you for sharing it.
 
Author Comment
WinnieAb January 16, 2010
Thank you!
 
AntoniaJames January 16, 2010
Another beauty, WinnieAb. Is there a brand of sun-dried tomatoes in oil that you prefer? I've been rather disappointed by the quality of the oil / taste of the product, even when thoroughly rinsed, of all the oil-packed sundried tomatoes I've used in the past few years . . . . In recent months, I've used the dry ones I get at the store where I buy in bulk all my dry ingredients (The Food Mill in Oakland), but the dehydrated tomotoes seem a bit flat. ALso, they don't have that nice, slightly chewy quality that the ones in oil have. Thanks!
 
Author Comment
WinnieAb January 16, 2010
Antonia,<br />Thanks and I do agree with you about the oil not always being high quality...I used "California" brand sun-dried tomatoes which I believe are in a blend of olive oil/canola oil with herbs- not 100% preservative-free, which I would certainly prefer- but I think they are decent. Plus they were already julienned. My most favorite type of tomato to use is in this recipe is actually slow-roasted tomatoes that I made with my organic heirlooms this summer- I froze many batches of those and love to use them, but obviously not everyone has those in the freezer!