An Apple & Leek was the winner of the leek recipe poll. I was really excited about this since it was kind of the one I was hoping to try out. It seemed like a great excuse to share a brinner with friends too. My favorite thing about frittatas it that they can really be anything you want. All it really is is a giant omelet…or a crustless quiche. However you want to look it at, they are a fun easy meal for many. The best part of bringing people together for this meal…everyone can help, and then, you have almost an hour to hang out while it bakes.
What You’ll Need:
oven-safe large skillet
375 F oven
4 small-med. apples
~2 Tbsp fresh sage, chopped
5 large eggs
3 egg whites
1/4 lb grated gruyere
8oz skim ricotta cheese
Thinly slice the leeks. And julienne cut the apples (aka, make some matchsticks).
I went with 2 fuji apples, and 2 granny smith. For the most part, we peels the apples.
Over medium heat, heat ~2 Tbsp olive oil. Once shimmering add the leeks o the pan and cook until soft.
Add the apples and chopped sage and cook for another 5 minutes. Stir occasionally to make sure the apples soften evenly. The main goal here, is to reduce the mixture down a but more so that it doesn’t fill your entire skillet…
While the apples are cooking, wisk your eggs and egg white in a large bowl. Add the cheeses and mix in well. Salt & Pepper. Pour mixture over apples & leek mixture and stir to make sure everything is thoroughly mixed together.
Place in your preheated oven and bake for 40-50 minutes. The top should be golden brown, and when inserted in the center, a knife should come out clean.
Serve and enjoy!
This recipe turns into quite a sweet dish, so serve it next to something savory rather than as the main dish. The one thing I would change about this recipe, is what I love in almost every frittata I make…it needed some hot italian turkey sausage to perk things up. I do like having a frittata as the main dish…so I will admit – this needed meat! Or possibly spinach and garlic?
Serves: 4-6 Cost: coming soon 😉