It took me awhile to come around to frittatas, but I have to admit: they might be the perfect brunch food. They are savory and flavorful at their best, accommodate endless variations, and are delicious at every temperature. This is the quintessential spring frittata: potatoes, leeks, and well-seasoned eggs that come together in a dish where the whole is greater than the sum of its parts. It’s easy, fairly quick, and practically a guaranteed crowd-pleaser. What better dish to serve on a lazy Sunday morning in spring?
1 tablespoon extra virgin olive oil
1 leek, cleaned and sliced (white and light green parts only)
2 russet potatoes, cleaned and thinly sliced
2 tablespoons skim milk
pinch salt and pepper
minced chives or freeze-dried chives (optional)
- Preheat oven to 350 degrees Fahrenheit.
- Heat olive oil in a nonstick pan. Add leeks and season with salt. Saute until leeks are beginning to soften.
- Arrange potato slices over leeks in concentric circles.
- Meanwhile, beat together eggs, milk, salt and pepper. Pour egg mixture over potatoes and jiggle pan until egg mixture fills in all crevices. Cook until sides are just beginning to set. Transfer to oven.
- Bake 30 minutes. Remove from oven and allow to cool slightly. Remove to a serving platter and garnish with chives if desired. Serve hot, at room temperature, or cool.
Source: Covered In Flour