Prawn Leek Frittata Recipes

LOW COUNTRY SHRIMP FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Heat 1 tablespoon oil in a medium ovenproof nonstick skillet over medium-high heat. Add the celery, onion and green peppers and cook, stirring, until tender, about 5 minutes. Remove from the heat and transfer the vegetables to a plate and set aside. Wipe out the skillet.
• Whisk the milk, eggs, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the cooked vegetables, shrimp, parsley and seafood seasoning and stir to combine.
• Heat 1 tablespoon oil in the skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges.

PRAWN & LEEK FRITTATA

Steps:

• Heat 2 tbsp olive oil in a medium frying pan. Slice the leeks and add to the pan, cooking for 5 mins. Add the prawns and cook for 1 min more. Beat the eggs and whisk through half the cream cheese. Season to taste. Pour the mixture over the prawns and leeks, dot over the remaining cheese and cook on a medium heat for 5-8 mins. Finish under a medium-hot grill for 2 mins until just set with a slight wobble.

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 CRèME FRAîCHE FRITTATA

Steps:

• Preheat oven to 375 degrees F. Separate the yolks from the whites of two eggs. Place the whites in the metal bowl set on top of the dish towel (to prevent moving) and whisk to soft peaks. Set aside. In another bowl, whisk 4 eggs, plus the 2 leftover egg yolks. Use a Microplane to grate the garlic into the eggs. Season with salt and pepper and set aside.
• For the filling: Heat a skillet over medium-low heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Slice the leek in half lengthwise (make sure there's no grit!), then thinly slice across. Add leeks to the skillet along with another tablespoon of oil, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the leeks begin to wilt but have not taken on any color; then add the vinegar. Toss, then stir the leeks into the eggs. Wipe the skillet clean; then add the remaining butter and teaspoon of olive oil over low-medium heat. Quickly re-whisk the egg whites, then fold into the frittata mixture. Pour eggs into the skillet and gently scramble until the eggs are set, then place in the oven for 8-10 minutes.
• Finish the dish: Remove the frittata from the oven and garnish with dollops of crème fraîche, chopped parsley, and aleppo pepper.

EGG WHITE FRITTATA WITH LEEKS

Steps:

• Heat the oven to 350 degrees. In a 7-inch nonstick skillet over medium heat, melt the butter with 2 tablespoons olive oil and cook until bubbling. Add the leek and sauté until it begins to soften, about 5 minutes. Add the thyme, season with salt and pepper, and cook for 1 more minute.
• In a small mixing bowl, whisk the egg whites with 2 tablespoons pecorino. Add to the skillet and gently stir together with the leeks for 1 minute, to gently scramble them. Scrape down sides of the pan.
• Transfer to the oven and bake until the center of the frittata stiffens (check by gently shaking the pan) and it is fully cooked, about 7 minutes. Transfer to a plate, and sprinkle with the remaining tablespoon pecorino.
• Toss the arugula and mizuna with the remaining 2 teaspoons olive oil and a squeeze of fresh lemon juice. Season with salt and pepper and place on the frittata.

LEEK FETA FRITTATA

Steps:

• Grease a 23cm square cake tin and line with baking paper.
• Heat oil in a pan and cook leeks, garlic and red pepper until just soft and lightly browned.
• Cool.
• Combine leek mixture with beaten eggs, cream, cheeses, olives and parsley.
• Mix well.
• Pour mixture into prepared tin and sprinkle top with polenta and extra cheese.
• Cook in a 180 degree C oven about 40 minutes.
• Cool in pan.
• Cut into squares to serve.