Apple And Leek Frittata Recipes

APPLE AND LEEK FRITTATA

Steps:

• In a medium bowl, beat together the eggs and egg whites and set aside.
• Coat a large skillet over medium heat with cooking spray and add leeks sautéing for 1 or 2 minutes.
• Add the apples and continue to cook until the apple is just tender, about 3 minutes; add sage to the pan; season with salt and pepper to taste.
• Spread the apple and leek filling evenly around the pan; add eggs and swirl so that each piece of the frittata will have an equal amount of egg and filling.
• Reduce heat a bit and cover the pan, cooking 3-6 minutes until the eggs are set.
• Cut the frittata into fours and ease the slices onto the serving plates; garnish with additional sage if desired.

LEEK FRITTATA

Steps:

• Combine eggs and evaported milk. Season to taste with salt and pepper.
• Melt butter in a medium sized frypan/skillet and add sliced leek. Cook gently until leek is softened.
• Whilst leek is cooking, turn on grill to preheat.
• Add peas and arrange tomato slices in frypan.
• Pour egg mixture over all ingredients in pan and cook gently over low heat until frittata is almost entirely set.
• Remove from heat, sprinkly top with parmesan cheese and place under griller to finish off cooking the top.
• When frittata is set and top is golden brown, remove from griller.
• Allow to sit for 5 minutes before cutting into wedges to serve.

LEEK AND GRUYERE FRITTATA

Steps:

• Preheat oven to 375 degrees F.
• Heat buuter and oil in a 10 inch cast iron skillet over medium heat.
• Saute leek slices until sft and barely browned. Season with salt and pepper.
• Meanwhile, beat eggs and milk together in a mixing bowl. Pour over leeks and sprinkle with cheese. Let cook for about 5 minutes, until edges are just set. Stick in oven for 8 minutes. Frittata should be just set throughout.

POTATO AND LEEK FRITTATA

Steps:

• Steam potatoes, covered, for 20-25 minutes, or until tender.
• Let cool until they can be handled.
• Peel and cut crosswise into thin slices.
• In a 12 inch non-stick skillet, cook the leek in the butter over moderately-low heat, stirring, for 12-15 minutes, or until very soft.
• Season to taste.
• In a large bowl, whisk together eggs, ½ cup parmesan, ½ cup gruyere, chives, parsley and season to taste.
• Whisk until combined well.
• Stir in leek and potatoes.
• In the cleaned skillet, heat the oil over moderate heat until hot but not smoking.
• Pour in egg mixture, distributing potatoes evenly, and cook, without stirring, for 10-12 minutes, or until edge is set but center is slightly soft.
• Put a plate, larger than the skillet, over the skillet and 'flip' frittata onto it. Gently slilde frittata back into skillet, now browned-side-up and continue cooking until other side has set, about 4 minutes longer.

LEEK, POTATO & GRUYERE FRITTATA

Steps:

• In deep pan over medium-high heat, melt 1 tablespoon of butter.
• Add potatoes, salt and pepper.
• Cover with lid (or shallow pan if you have a frittata pan) cook, flipping potatoes occasionally, about 8 minutes.
• Transfer to bowl.
• In in same deep pan, over medium heat, melt 1 tablespoon butter.
• Add leeks, salt and pepper.
• Cook, stirring occasionally, 6-8 minutes. Transfer to separate bowl.
• In another bowl, whisk eggs and cream. Stir in cheese, parsley, potatoes, salt, pepper and all but 2 tablespoons of leeks.
• Set pan over medium heat; melt 1/2 tablespoon butter. Add egg mixture; cook until just beginning to set, about 4 minutes. Using rubber spatula left cooked edges and allow uncooked eggs to flow underneath.
• At this point place in oven at 350°F and cook until eggs are set, about 4 to 6 minutes. (If you have the frittata pan can cover with smaller pan & flip over).
• Shake pan to loosen frittata, slide unto plate. Garnish with reserved leeks.