For a delicious breakfast, lunch or dinner, try a frittata. They are simple to make and a great source of protein. This recipe calls for leeks and basil, but any variety of herbs can be used. Fresh thyme or winter savory could replace the basil, and yellow onions or even scallions could be used in place of the leeks. For a dinner, round out the meal with some bread and a green salad.
You will need:
2 tablespoons olive oil
3 tablespoons leeks, rinsed well and chopped
1 cup fresh herbs, chopped
12 large eggs
Â¼ cup milk
Â¼ cup grated parmesan cheese
3 small tomatoes, sliced thinly
salt and pepper to taste.
Preheat oven to 375 degrees. In a large bowl, whisk eggs, milk, herbs and cheese. Heat olive oil in a nonstick oven safe skillet over medium heat. Add leeks and sautÃ© until soft, about 3-5 minutes. Add the egg mixture; do not stir. Cook for about 5 minutes, until the eggs begin to firm up on the sides and bottom, about 5 minutes.
Arrange the tomatoes on top and transfer skillet to the oven, cooking for about 3-5 minutes or until the eggs puff up and begin to brown. Slice frittata into wedges. Serve warm or at room temperature.
Makes 6 to 8 servings