Thursday, March 26, 2009

Lemon Frittata with Leeks and Goat Cheese

As I thought about it, I realized that I couldn't remember ever having leeks, let alone preparing them, but a string of posts on The Kitchn had me craving something that I'd never even had! I also have neglected my favorite source of meatless protein: eggs. It was definitely time for a quiche or savory omelette or something. I jokingly called this my French bistro dinner: a salad of mixed greens with black cherry vinaigrette, a slice of the frittata, and a glass of wine. All that was missing was a hunk of bread with some butter. (Side note: why is the butter in France so much better? I thought I had died and gone to heaven the first time I tasted real butter in France.) It also makes a very quick meal, which is always advantageous.

I've been on a bit of a lemon + dairy kick lately (see: lemon gnocchi). It seems like an odd combination, but it adds so much lightness and flavor. The leeks were delicious, and the goat cheese contributed creaminess and tang. I was originally going to only eat a quarter of the frittata but ended up going back for another quarter. It was also good for breakfast this morning.

Lemon Frittata with Leeks and Goat Cheese
source: The Kitchn

makes 1 10-inch frittata, about 4 main servings


7 eggs
1 Meyer lemon, zested (I used a normal lemon.)
3 ounces goat cheese
Olive oil
2 large leeks, cut lengthwise and rinsed
1/3 cup Italian parsley, chopped
Salt and fresh ground black pepper

Pre-heat the broiler. In a large bowl, whisk the eggs until slightly bubbly and well-mixed, then stir in the lemon zest. Crumble in the goat cheese.

Heat about a tablespoon of olive oil in a deep skillet over medium heat. It can be cast iron or another metal; just make sure it can go in the oven. Trim the leeks of any dry or browned edges on the green tops, then slice the remaining stalk into half moons. Toss everything into the skillet and cook, stirring frequently, for about ten minutes or until the leeks are softened.

Stir in the parsley and cook just until wilted. Remove from the heat and add salt and pepper to taste. Let cool for just a minute or two, then pour the cooked leeks into the bowl with the eggs and stir.

Put the skillet back on the heat and film lightly with just a bit more olive oil. Pour the egg and leek mixture in and cook over medium heat for about 10-15 minutes, or until the frittata has mostly set. Use a spatula to lift up the edges and make sure it's cooking evenly, letting the uncooked eggs run down into the bottom of the pan.

When the frittata has set, put under the broiler for 3-5 minutes, or until the top is golden brown and slightly puffy. Remove from the oven and let rest for 5 minutes. Flip out onto a platter and serve immediately.

Nutritional Information
4 servings, each serving contains:
266.5 calories, 18.7 g fat, 8.2 g carbohydrates, 16.3 g protein