Monday, April 23, 2012

Leek and Mushroom Frittata

Eggs...Most people always have them on hand.
Random veggies that need to get eaten a few of those in the fridge.

This is such a super easy and really healthy recipe. There is one pan to clean and you can literally add any vegetable you have on hand. I think what I grew up calling an omelette was actually a frittata. We never folded ours and put the veggies in the middle. We would sautéed potatoes and veggies, pour the egg over top and then use a really funky method for flipping that bugger. I find this baking method a bit better especially when you are using a lot of eggs and making a big frittata.

I made this frittata for a quick weeknight dinner with spinach and red cabbage salad and some homemade garlic pita bread.
Parchment lined baking dish with egg and veggies before going in the oven.

Leek and Mushroom Frittata

Serves 4

1/2 leek (white part)
10 mushrooms
3 pieces of Swiss chard
1/2 sweet potato (peeled)
1tsp grapeseed oil
8 eggs
Salt and pepper to taste
Secret ingredient : 1tsp Lizano sauce*

Heat oven to 400 degrees.

Chop the leek, mushrooms, Swiss chard and sweet potato into uniform sized bits (I chose very small bits).
In a frying pan heat the grapeseed oil and add the vegetables. Sautéed until cooked through. Set aside.

In a small bowl beat eggs adding salt and pepper to taste and the Lizano sauce.

Line a square 8x8 baking dish with parchment paper. Pour in the egg mixture and add sautéed vegetables. Give a quick to stir to ensure the vegetables are evenly distributed.

Place baking dish in the oven for 20 minutes or until the center is cook through.

* I dicovered Lizano sauce in Costa Rica in 2003.  It is a staple on the table there especially at breakfast where you can add it to your eggs and gallo pinto (future blog post altogether).  You can get it at the Hamilton Farmer's market.

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