This week for CTB I whipped up Gwen’s Leek Frittata. I tweaked the ingredients to incorporate fresh spinach and sage. I also substituted Gouda cheese for Gruyere, as the latter was quite expensive at the grocery store!
Gwyneth calls for partially cooking the frittata on the stove before transferring it to the oven. As I don’t own a cast-iron skillet, I modified the cooking method below.
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large leek, washed, top discarded and white stalk very thinly sliced
1 handful of spinach, roughly torn
1 bunch fresh herb (basil, sage, dill, etc.)
salt and freshly ground black pepper
6 large eggs
1/2 cup milk
2 ounces Gruyere cheese, grated (about 1/3 cup) (I used Gouda cheese)
Preheat the oven to 375 degrees. Grease a pie pan and insert pie bird (if using).
Heat the butter and olive oil over medium heat in a skillet. Sauté the leek slices until soft and just barely browned, 6-8 minutes. In the last two minutes, add the torn spinach and fresh herb to slightly wilt.
Meanwhile, beat the eggs and milk to combine in a mixing bowl. Scoop the leek mixture into the pie pan, pour the egg mixture over the leeks, and sprinkle the cheese on top.
Bake for about 20 minutes or until the frittata is just set throughout.
This was very easy to make. The cook time is quick and the ingredient list is small. I thought the consistency was great. This would be good for any meal of the day, though I would recommend serving this with something else to make a full meal.
I did think there was a something missing in the overall flavor. Another herb, maybe some garlic powder, or simply a shake of hot sauce could remedy this.
This is a good recipe to have on hand, and alter the ingredients based on what is in season or what you have available in your kitchen!