When there’s nothing else in the fridge, you can always count on a carton of eggs. If you don’t have a leek for this frittata, go with an onion, Feel free to toss in other sautéed veggies such as spinach, mushrooms, or red bell peppers. Elegant enough to serve at a brunch gathering, yet simple enough to make for a weeknight dinner, frittatas are the way to go when you need something to whip up fast. Don’t shy away from this recipe because of the two-stage stovetop-to-oven technique. It’s easy and fast, and doesn’t leave you with a pile of dishes. This dish is also cheap, balanced, gluten-free, and healthy.
1/4 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 large eggs, lightly beaten
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 large leek, trimmed, rinsed well, and thinly sliced
1 large garlic clove, minced
Est. added sugars 0g
How to Make It
Preheat oven to 350°F.
Combine milk, flour, salt, pepper, eggs, and cheese in a medium bowl, stirring with a whisk. Heat oil in a medium ovenproof skillet over medium. Add leek to pan; cook until tender and lightly browned, about 3 minutes. Add garlic; cook 30 seconds. Add egg mixture; stir gently to distribute leek evenly. Cover skillet, and reduce heat to low. Cook until eggs are partially set, about 6 minutes.
Uncover skillet, and bake at 350°F until center is set, 10 to 12 minutes. Loosen frittata from skillet, and slide onto a cutting board. Cut into 8 wedges.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.