Description
I love leeks. They are cousins of onions, but are milder and almost sweet when lightly sauteed. I don’t buy them very often, so I was excited when Meinhilde brought them back from the market. This had to be a dish that would feature the leeks as the main star. I whipped up this frittata after work on the first chilly evening of autumn.
Ingredients
- 1 Tablespoon Butter
- 1 teaspoon Oil
- 3 whole Medium Leeks, Washed And Chopped Into Bite Sized Pieces
- 5 whole Large Eggs
- Hot Sauce, to taste
- 1 pinch Salt And Pepper
- 5 ounces, weight Shredded Cheese (I Used Mozzarella)
Preparation
1. Preheat broiler and move the top oven rack to the middle of the oven.
2. In a medium-sized heat-safe skillet (such as a 10″ cast iron pan, like the one in the photo), heat the butter and oil over medium heat. Add the leeks and sauté for about 7 minutes, or until the leeks are slightly translucent and have browned on the edges.
3. Meanwhile, crack and lightly beat the eggs in a medium bowl. Add a dash of hot sauce, salt, and pepper.
4. Turn the heat down to medium-low and pour egg mixture over leeks. Occasionally stir the eggs with a wooden spoon so they cook slowly and evenly. Right before all the runny bits are completely cooked, break the cheese into bite sized chunks and add them to the skillet. Give the mixture one more mix.
5. Using an oven mitt to protect your hands, place skillet in the oven under the broiler. Broil for about 5 minutes or until the top is lightly browned and fluffy. Remove from oven.
6. Allow to cool for 5 minutes so eggs can set and are easier to cut and serve.
