I was totally smitten with these eggs. I loved their unique blue and blush hues. And with Easter coming up I feel like I’ve done everything with eggs – paint, dye, make crayons – but cook with them!
Brunch has become my favorite meal & favorite way to have friends over now that we have little kids with early bedtimes. These would make the perfect brunch frittata.
I used yet another of Gwyneth’s recipes (you can enter to win a copy here). Everything out of her book has been delicious. I’m pretty darn impressed. Her recipe called for leek & gruyere. I had parmesan on-hand and used that instead.
The frittata required required less work and less time and it still turned out better than my usual method. I didn’t stir the eggs at all before putting it in the oven, and it stayed in there exactly 8 minutes. The consistency turned out perfectly – cooked through but still fluffy.
I’m terrible at remembering to get a shot of the food on the plate. We’re always too busy eating it! And when it dawns on me afterward there is such a pitiful amount left that it’s not worth the effort.
So instead I’ll give you the perfect side dish to go with the frittata – asparagus wrapped with prosciutto. The perfect impressive-looking-but-easy recipe.
Leek and Parmesan Frittata
Recipe adapted from My Father’s Daughter
1 Tablespoon EVOO
1 large leek, thinly sliced
Fresh ground pepper
8 organic large eggs
1/2 cup milk
About 1/2 cup parmesan cheese
Preheat oven to 375 degrees.
Heat olive oil over medium heat in a cast iron skillet. Saute leek slices until soft and browned, 6-8 minutes.
Meanwhile, beat eggs, milk, salt and pepper in mixing bowl. Pour over leek slices. Let it cook for about 5 minutes or until just set on the edges (the middle will still be very runny). Sprinkle cheese on top. Stick it in the oven for exactly 8 minutes; it should be just set throughout.