Friday, October 2, 2009
CSA cooking: leek frittata
basket inventory: beets, a large melon, dill, basil, lettuce, arugula, chard, kale, limes, passion fruit, bell peppers, leeks, spring onions, radishes, avocados
my good friend August came by after a few months in France and we made this super simple frittata, which is basically a quiche without the crust (at least the way i make it!). the cooked leeks can be used on other things as well, use them like you would cooked onions.
(august juicing limes-we will use it later for dressing!)
salt, pepper, and your favorite spices/herbs
parm cheese (optional)
olive oil or spray oil for baking/saute
heat the oven to 350
clean the leeks and cut off the green parts only leaving the white and light green areas. slice to desired thinness. cook the leeks with a little oil for 10 min or until they are soft or even slightly brown. cool slightly.
whisk the eggs together with salt, pepper, and additional goodies that you like with eggs. add the leeks and give a good mix to make sure that they are spread throughout the eggs.
spray a pie dish (i use thrift store glass ones-they are cheap!) and dump the egg mix into them. sprinkle with cheese and place in the oven for 15 min or until the eggs are ready. slice and enjoy!
(right before we put it in the oven)