Sunday, October 18, 2009

Leek and Spinach Frittata

There are weekends that inspire a great desire to take on a 'grand' culinary challenge, and then there are those, like this one, where I long to find one of those 'keeper recipes' -- something really simple, made with few ingredients and a pinch of love.

It dawned on me that Sprouted Kitchen had recently posted a Leek and Spinach Frittata recipe. I've not been known for being a fan of eggs. The most I've ever eaten of an egg on its own is in its scrambled state. Hard-boiled eggs, fried eggs, poached eggs...they've never interested me....until now.

I feel like I suddenly woke up and decided that I liked eggs a lot. In fact, this has been a very similar experience to that of my long-held disdain for blue cheese, again, until recently. Now the pungent smell of crumbled blue cheese makes my mouth water. Why??? I have absolutely no idea whatsoever.

This all being said, a frittata seemed like the perfect next step in my culinary exploration of eggs. And indeed it was.

Now that fall has arrived and is here to stay, leeks are the perfect companion to most of my dishes these days, and they were truly the star of this piece. I must also note that Sprouted Kitchen highly recommends goat's milk gouda for the frittata and having used it, I do as well. It's mild, but splashed with the right zing of flavor for this dish.

The full recipe, re-printed courtesy of Sprouted Kitchen follows. Bon appetit!


2 Whole Eggs
10 Egg Whites

1/3 Cup Milk
2 Leeks, White and Light Green Parts, Thinly Sliced

1 tbsp. Butter
1 Cup Fresh Steamed Spinach
¾ Cup Shredded Cheese (I used Goat’s Milk Gouda)
2 tsp. Hot Sauce (Tapatio, Chalua etc)

1 Cup Baby Heirloom Tomatoes, Halved

Fresh Basil

Salt and Pepper to Taste


Preheat oven to 500’

1. Warm the butter in a saucepan (preferably non stick) on medium heat, add the sliced leeks and sauté until they begin to caramelize, about 10 minutes.
2. In a large bowl, whisk the eggs, egg whites, hot sauce and milk. Incorporate some air and break them up, whisk about 4 minutes, yes, your arm will start to hurt. Add a good pinch of salt and pepper.
3. Squeeze as much water possible out of the steamed spinach, give it a rough chop, and squeeze again.

4. Distribute the leeks in the pan, as this will be your frittata base. Turn the heat back to medium and pour the egg mixture on top. Scatter in the chopped spinach and the shredded cheese and allow the mix to sit for a minute. Use a spatula to lift up the sides.

5. As it starts to firm up, lay your tomatoes on the top, cut side up. Put the entire pan into the oven on the top rack. Let it bake for about 8 minutes and check. It should be set, but still have a little give when you push on the middle. Remove and let it cool a bit before serving.

(Photo via Sprouted Kitchen)

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