Sunday Frittata With Frizzled Leeks Recipes

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MUSHROOM, LEEK, AND FONTINA FRITTATA



Mushroom, Leek, and Fontina Frittata image

Provided by Bon Appétit Test Kitchen

Categories     Egg     Mushroom     Breakfast     Brunch     Vegetarian     Quick & Easy     Low Cal     Lunch     Leek     Fontina     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 tablespoons olive oil, divided
2 medium leeks, whites and pale-green parts only, chopped
8 ounces crimini (baby bella) mushrooms, thinly sliced
12 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
3/4 cup shredded Fontina cheese, divided
Kosher salt, freshly ground pepper

Steps:

  • Place a rack in upper third of oven; preheat to 350°F. Heat 1 tablespoon oil in a 10" nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
  • Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
  • Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
  • Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

FRIZZLED LEEKS



Frizzled Leeks image

Provided by Emily Weinstein

Categories     easy, quick, condiments

Time 30m

Number Of Ingredients 2

White and pale green parts of 1/2 pound of leeks (2 medium), cut crosswise into 2-inch pieces
Vegetable oil for deep-frying

Steps:

  • Cut leeks lengthwise into thin strips. Wash leeks and drain. Dry well between layers of paper towels.
  • In a saucepan at least 3 ½ inches deep, heat 1 inch of oil to 375 degrees. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10-15 seconds, transferring with a slotted spoon to paper towels to dry. Season leeks with salt.
  • Leeks may be fried a day ahead and kept in an airtight container at room temperature.
  • Serve on top of soup.

Nutrition Facts : @context http, Calories 15, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 1 gram, TransFat 0 grams

MEATBALL FRITTATA WITH LEEKS AND MUSHROOMS



Meatball Frittata with Leeks and Mushrooms image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

4 tablespoons unsalted butter
2 leeks (white and light green parts), halved lengthwise, thinly sliced and rinsed
Kosher salt
8 ounces button mushrooms, sliced
1 teaspoon chopped fresh thyme
1 clove garlic, minced
8 large eggs
1/3 cup plus 2 tablespoons half-and-half
3 tablespoons finely chopped fresh chives
Freshly ground pepper
3 ounces goat cheese, at room temperature
8 beef meatballs, halved

Steps:

  • Preheat the oven to 375˚. Melt 2 tablespoons butter in a medium ovenproof nonstick skillet over medium-high heat. Add the leeks and a large pinch of salt and cook, stirring occasionally, until tender but not browned, 5 to 7 minutes; remove to a plate.
  • Add 1 tablespoon butter and the mushrooms to the skillet. Cook, stirring occasionally, until tender and browned around the edges, 5 to 7 minutes. Add the thyme, garlic and a large pinch of salt. Cook, stirring, until the garlic is tender but not browned, about 30 seconds. Transfer to the plate with the leeks and wipe out the skillet; set aside.
  • Whisk the eggs with 1/3 cup half-and-half in a large bowl. Add the leek-mushroom mixture, chives, 1 teaspoon salt and a few grinds of pepper. Mix the goat cheese and remaining 2 tablespoons half-and-half in a small bowl until smooth and creamy.
  • Melt the remaining 1 tablespoon butter in the reserved skillet over medium heat. Add the egg mixture and arrange the meatballs in the skillet, pressing them about halfway into the egg mixture. Drop small spoonfuls of the goat cheese mixture evenly over the eggs. Transfer the skillet to the oven and bake until the frittata is lightly browned, set and puffed in the center, 25 to 30 minutes. Slide onto a cutting board and let rest 10 minutes before slicing.

SUNDAY FRITTATA WITH FRIZZLED LEEKS



Sunday Frittata with Frizzled Leeks image

Provided by Peter Kaminsky

Categories     Egg     Breakfast     Brunch     Broil     Sauté     Parmesan     Leek     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

2 leeks, halved, cut lengthwise into strips no wider than a strand of spaghetti, and very well rinsed to remove all grit
3 tablespoons olive oil
8 to 10 eggs, lightly whisked
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper
Coarse salt to taste

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. In an ovenproof skillet, sauté the leeks in 2 tablespoons olive oil over very low heat (just the hint of a sizzling sound) for about 10 to 15 minutes until crispy and golden brown.
  • 3. Remove from skillet and set aside.
  • 4. In the same ovenproof skillet, add remaining olive oil and heat for 30 seconds. Pour in whisked eggs.
  • 5. Adjust heat to low (just above simmer), and let the eggs begin to set, undisturbed for a minute.
  • 6. Remove skillet from stove, and place in the top third of the oven.
  • 7. After 3 or 4 minutes, check to see how cooked the eggs are. They should still be slightly runny in the middle.
  • 8. Taking a small handful at a time, distribute the leeks over the eggs and continue to cook.
  • 9. After 2 more minutes, turn the oven to broil setting. Sprinkle the grated cheese over the entire surface of the eggs.
  • 10. Broil for 1 to 2 minutes. The frittata will puff up, and the edges should be golden brown.
  • 11. Season with black pepper and salt.
  • 12. Cut into pielike wedges, and serve.

LEEK AND SUN-DRIED TOMATO FRITTATA



Leek and Sun-Dried Tomato Frittata image

Light, subtle flavor. From "Seasonal Food" by Susannah Blake. Try to find sun-dried tomatoes that are not packed in oil, or dry your own tomatoes.

Provided by Da Huz

Categories     One Dish Meal

Time 30m

Yield 1 frittata, 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
3 leeks, thinly sliced
5 sun-dried tomatoes, chopped
1 cup fresh parsley, chopped
8 eggs, beaten
salt and pepper
1/4 cup parsley, garnish

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.

Nutrition Facts : Calories 226.8, Fat 13.3, SaturatedFat 3.6, Cholesterol 372, Sodium 218.3, Carbohydrate 12.8, Fiber 2.1, Sugar 4.1, Protein 14.5

LEEK AND CRèME FRAîCHE FRITTATA



Leek and Crème Fraîche Frittata image

This frittata is a little airier than usual and one of the simplest dishes to make for brunch. I like to garnish it with crème fraîche, Aleppo pepper, and fresh herbs. Any kind of herb will work, but I like to use parsley, the working man's herb.

Provided by Seamus Mullen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

6 large eggs
1/2 garlic clove
Sea salt
Freshly ground black pepper
1 large leek, white and light green parts only, trimmed and washed
2 tbsps unsalted butter, divided
2 tbsps olive oil, plus 1 tsp, divided
1/2 teaspoon sherry vinegar
Chopped parsley, for garnish
Crème fraîche, for garnish
Aleppo pepper, for garnish

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.

SUNDAY MORNING ASIAN FRITTATA



Sunday Morning Asian Frittata image

A nutritious morning meal packed with good things. Preparation Time: 15 Minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Yield 6

Number Of Ingredients 11

1 tablespoon peanut oil
3 green onions, minced
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1 cup diced red bell pepper
4 eggs
8 egg whites
2 tablespoons light soy sauce
1 cup fresh bean sprouts
1 cup trimmed and halved snow peas
1 tablespoon sesame seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large nonstick, oven-proof skillet over medium-high heat, heat the oil. Add the scallions, ginger, and garlic and saute for 1 to 2 minutes. Add the red pepper and saute for 3 minutes.
  • In a medium-size mixing bowl, mix together the eggs and soy sauce. Add to the skillet. Cook over medium heat for 8 to 10 minutes until eggs are set on bottom.
  • Place the bean sprouts and snow peas over the eggs. Sprinkle with sesame seeds. Place in the oven at 350 degrees F (175 degrees C) and bake just until top is set, about 8 to 10 minutes. Watch carefully that eggs are just cooked and do not become tough. Set oven to broil. Broil the frittata for 30 seconds just to give it a nice browned color. Serve in wedges.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 6.1 g, Cholesterol 124 mg, Fat 6.5 g, Fiber 1.7 g, Protein 11 g, SaturatedFat 1.5 g, Sodium 302 mg, Sugar 3.2 g

EGG WHITE FRITTATA WITH LEEKS



Egg White Frittata With Leeks image

Provided by Elaine Louie

Categories     breakfast, brunch, dinner, easy, quick, weekday, main course

Time 25m

Yield 1 to 2 servings

Number Of Ingredients 11

1 tablespoon butter
2 tablespoons plus 2 teaspoons olive oil
1 very large leek, white part only, sliced thin and rinsed well
1 teaspoon thyme leaves
Salt
pepper
5 large raw egg whites
3 tablespoons grated pecorino
1/2 cup baby arugula or other salad green
1/4 cup mizuna or other salad green
Half a lemon

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.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 476 milligrams, Sugar 3 grams, TransFat 0 grams

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