POTATO-LEEK FRITTATA
The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.
- Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
Nutrition Facts : Calories 208 g, Fat 11 g, Fiber 1 g, Protein 12 g
LEEK, POTATO & GRUYERE FRITTATA
Found this in a William Sonoma order book and looks so good I wanted to save it to try later. The recommend using a "frittata pan" that cooks on one side, then flips over to cook the second. But think I'll just place in a 350°F oven until done to cook the top. The combination of ingredients sounds too good to let this get lost. As an update, finally got around to making this and found it to have a nice, mild flavor. It was pretty easy too so that's a plus though I do feel I've had others with more taste that I might prefer. Think it may help to add something - maybe some bacon!!
Provided by Bonnie G 2
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
LEEK, POTATO & GRUYERE FRITTATA
Steps:
- in deep half of frittata pan over med-high heat melt 1 tbs butter - add potatoes, salt & pepper - cover c shallow pan - cook, flipping potatoes occasionally, about 8 mins - transfer to bowl in deep half of frittata pan over med heat, melt 1 tbs butter - add leeks, salt & pepper - cook, stirring occasionally, 6-8 mins - transfer to separate bowl - in another bowl, whisk eggs & cream - stir in cheese, parsley, potatoes, salt, pepper and all but 2 tbs leeks - set deep half of frittata pan over med heat - melt 1/2 tbs butter - add egg mix - cook until just beginning to set, about 4 mins - using rubber spatual to lift cooked edges & allow uncooked eggs to flow underneath in shallow half of frittata pan over med heat, melt 1/2 tbs butter - place shallow pan upside down on top of deep pan - flip frittata into shallow pan - cook, covered, 4 mins - remove deep pan - cook until eggs are set 2-3 mins - shake pan to loosen frittata - slide onto plate - garnish c reserved leeks
POTATOES WITH LEEKS AND GRUYèRE
Categories Cheese Potato Side Bake Easter Vegetarian Leek Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking dish. Melt 2 tablespoons butter in large skillet over medium heat. Add leeks; sauté until tender, about 10 minutes. Transfer to large bowl.
- Blend cream cheese, salt, pepper and nutmeg in processor. Add milk and eggs. Process just until blended. Transfer to bowl with leeks. Add potatoes and Gruyre. Stir to blend. Transfer mixture to prepared baking dish.
- Bake potatoes until cooked through and top is brown, about 1 hour. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered, in 350°F. oven, about 25 minutes.)
BAKED LEEK, POTATO, AND PARMESAN FRITTATA
Served warm or cold, this comforting dish works for almost any occasion.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush a 9-inch square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic, and potatoes; season with 1/2 teaspoon salt. Reduce heat to medium-low, and cook, covered, until potatoes are just tender, 8 to 10 minutes. Let cool.
- Whisk together eggs, whites, 1/2 teaspoon salt, and the cayenne. Fold in potato mixture and ricotta. Mix in 1/4 cup Parmesan cheese. Pour mixture into dish, and sprinkle with remaining Parmesan. Bake until edges are set, about 12 minutes. Reduce oven temperature to 325 degrees, and bake until set and a knife inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes. Cut into 8 squares.
Nutrition Facts : Calories 192 g, Cholesterol 222 g, Fiber 2 g, Protein 13 g, SaturatedFat 3 g, Sodium 413 g
LEEK AND POTATO FRITTATA
Tender potatoes and leeks are cooked on the stovetop in lightly seasoned mixture of whole eggs and egg whites, and then topped with cheese and broiled until the cheese is melted.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Trim and discard root ends and tough tops from leeks; peel 1 layer off each leek. Cut leeks in half lengthwise and hold each half under cool running water, flipping to remove grit between layers. Thinly slice crosswise (you should have about 3 cups). Scrub potatoes and cut into 1/3-inch chunks.
- In a 10- to 12-inch nonstick frying pan (with ovenproof handle), combine leeks, potatoes, olive oil, thyme, and 1 cup water. Bring to a boil over high heat; cover pan, reduce heat to medium, and simmer, stirring occasionally, until potatoes are tender when pierced, 6 to 8 minutes. If any liquid remains in pan, uncover and simmer, stirring often, until evaporated. Spread vegetable mixture level in pan.
- Meanwhile, in a bowl, beat eggs, egg whites, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon water to blend. Pour egg mixture over vegetables in pan. As edges begin to set, lift with a spatula and tilt pan to let uncooked egg mixture flow underneath. Cook until eggs are firm but still moist on top, 2 to 4 minutes.
- Remove from heat and sprinkle with cheese. Broil about 6 inches from heat until cheese is melted, 1 to 2 minutes. Sprinkle with parsley. Slide frittata onto a plate; cut into wedges. Add salt and pepper to taste. Serve with toast.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 33 g, Cholesterol 146.9 mg, Fat 8.3 g, Fiber 2.8 g, Protein 14.7 g, SaturatedFat 3.2 g, Sodium 644.6 mg, Sugar 2.9 g
POTATO AND LEEK FRITTATA
I love frittatas cause they can be made several hours in advance and served later in the day, at room temperature - when I think they taste best.
Provided by evelynathens
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 405.1, Fat 23.4, SaturatedFat 9.4, Cholesterol 399.4, Sodium 350, Carbohydrate 27.3, Fiber 3.4, Sugar 3.1, Protein 21.5
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