Monday, July 23, 2012

Leek and Zucchini Fritatta

This recipe hits the sport every time. It is one of my Mom's favorites - as well as mine - and we have it just about every time my dad, who doesn't like eggs, is gone for dinner. The secret is the leeks. Not only do they add great flavor to the dish, the kitchen smells delicious the entire time it cooks.

Serves 4

Leek and Zucchini Fritatta

Adapted from The Essential Vegetarian Cookbook

2 large leeks, thinly sliced and thoroughly washed*
2 medium/small zucchini, cut into matchstick pieces
2 cloves garlic, minced

5 eggs
1/2 C mixture of shredded Swiss and Parmesan cheese
Salt and Pepper, to taste

Butter and olive oil for cooking

*Leeks are usually really grimy and have dirt stuck between each layer. To wash, slice the leek cross-wise and then put the pieces into a large bowl of water. Let them soak for about 5 minutes, working them around with your fingers so that the dirt is released. Drain and rinse in a strainer.

Heat some olive oil in a large frying pan over medium-low heat. Add the leeks and cook for about five minutes, until they begin to soften. Turn the heat as low as possible, cover the leeks, and cook for about another ten minutes. Add the zucchini and garlic then cover again and cook for another 10 minutes - or until the zucchinni is tender. Transfer the mixture to a bowl, carefully scraping all the yummy bits, and wipe out the skillet

Whisk the eggs together and mix in the cheeses and season well with salt and pepper. Put about a tablespoon of butter into the skillet over medium-low heat. When bubbling, add the vegetable mixture back into the pan and spread it around evenly. Pour the egg and cheese mixture over it, tilting the pan so that the egg works into the cracks and evenly spreads throughout the skillet. 

Cook the fritatta on the stove for about 10 to 15 minutes, until the egdes are fully set and the center is almost there (it's not quite ready in the picture to the right). Next, move it to the broiler for about four minutes, until it bubbles up and turns beautifully golden brown (as shown below).

Let the skillet cool a bit, then cut into wedges and enjoy with toast, fresh vegetables, and a salad!

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