Leek And Sun Dried Tomato Frittata Recipes

LEEK AND SUN-DRIED TOMATO FRITTATA

Steps:

• Heat olive oil in 10-inch oven-proof skillet (cast iron or aluminum). Add leeks and cook on medium-low about 10 minutes.
• Stir in sun-dried tomatoes and 1 cup parsley. Season with salt and pepper.
• Heat broiler to high. Pour eggs over the vegetables in the skillet. Stir to mix.
• Cook on low, scraping bottom of pan toward middle as it sets and letting uncooked egg run underneath. Cook in this manner until bottom is firm but top is still moist (about 10 minutes).
• Place frittata under broiler and cook for about 5 minutes (until frittata is cooked throughout and golden on top).
• Serve in skillet or carefully flip out of skillet, flipping again so it is right-side up. Garnish with parsley.

TOMATO AND LEEK FRITTATA (SBD PHASE 1)

Steps:

• Preheat oven to 350°F Warm oil in 10" ovenproof nonstick skillet over medium heat.
• Add leeks; cook 8 minutes, until softened, stirring. Reduce heat to medium-low.
• In a medium bowl, whisk together eggs, fresh thyme leaves, milk, salt, and pepper. Stir in cheese.
• Pour over leek mixture in skillet.
• Gently lift up leek mixture to coat bottom of pan.
• Arrange tomato slices in overlapping pattern on top.
• Sprinkle dried oregano over all.
• Cook 8 minutes, until sides are set but mixture is still loose on top.
• Transfer skillet to oven and cook 10 minutes, until center is cooked through and tomatoes are lightly browned.
• Remove from oven; run a rubber spatula around edges and underneath to loosen frittata from skillet.
• Slide onto serving platter. Cut into wedges.

LEEK, POTATO AND TOMATO FRITTATA

Steps:

• Preheat oven to 180oC.
• In a 20cm heavy based oven proof frying pan heat olive oil.
• Add the potatoes and cover.
• Cook for 4 minutes or until potatoes are just soft.
• Add leeks and cook a further minute until soft.
• Stir in the tomatoes and olives, and remove from the heat.
• In a medium bowl whist together the eggs, milk, cheddar cheese, marjoram and seasoning.
• Pour over the potato mixture and cook over medium heat until nearly set.
• Place in oven and cook a further 8-10 minutes until set.
• Serve with a green salad.