Frittata
Frittata with Leeks, Zucchini and Roasted Red Pepper
A frittata is an Italian version of an omelet. Frittatas can be breakfast, lunch or even dinner. Easier than an omelet because it’s cooked partially on the stovetop until firm and then run under a broiler or baked in a hot oven to finish cooking.
A chef’s, or cook’s knife, makes easy work of slicing the vegetables needed for frittata. Leeks are a member of the onion family, very flavorful but mild tasting. Slice the white part only, as the green top leaves are too tough to eat.
The term julienne means to cut into strips of equal width.
Use a 10 – 11” omelet pan that’s broiler or oven proof, either nonstick or regular. The sloping sides of the pan allow for easy removal of the frittata.
Butter or olive oil
1 cup thinly sliced leeks or onions
3 small to medium zucchini, thinly sliced
Jar of roasted red peppers, drained
Salt and pepper to taste
5 eggs
3/4 cup Parmesan cheese, grated plus extra for garnishing
1 teaspoon dry basil or a scant handful fresh, julienned
Fresh chopped parsley for garnish
Melt enough butter on the bottom of the pan to make a thin film. Or use olive oil. Sauté leeks over medium heat until they start to turn translucent. Don’t let them brown. Add zucchini and as many red peppers as you like, and cook until zucchini is crisp tender, about 3-5 minutes. Season to taste, remove and let cool while making egg mixture:
Blend together:
5 eggs, lightly beaten
Parmesan cheese
1/2 teaspoon salt and pepper
Add leek mixture to egg mixture and blend. Again, film the bottom of the pan with butter or oil. Pour in egg mixture and cook over low to medium heat until bottom is set but top is still a bit wiggly. Place under a broiler or bake in a preheated 375 degree oven to finish cooking. A traditional frittata is not browned, but that’s up to you. Sprinkle with more Parmesan cheese and parsley. This frittata recipe serves 4-6.
Good add ins: Crumbled cooked pancetta or bacon, diced Proscuitto, diced
smoked ham
