Leek Frittata

Every once in a while, you remember something you once made and wonder why you haven't made it since. That happens to me quite often, actually. There are just so many things I want to try and experiment that I find it redundant to make the same things over again. Don't get me wrong, I have many recipes I turn to on a weekly basis, because they are so comfortable. But when I cook something new and love it, I sometimes fail to come back to it.

This month, the Kosher Connection, challenged us to make something from each others' blogs. I was assigned Alessandra's blog Dinner in Venice. Don't you love how the name Alessandra just rolls off your tongue when you say it out loud in a forced Italian accent? I love her blog, not only because she has beautiful photographs, but she is just so knowledgeable when it comes to food. She shares historical tidbits with many recipes and has a passion for good Italian food.

I picked her Leek Frittata to make. 

I have made frittata here before, but I never came back to try different flavors. I love how simple this leek one is, yet so filled with flavors. The hint of sweetness from the caramelized leeks are nicely contrasted by the saltiness of the feta cheese. Overall, you get a nice, light meal that feels complete with a side of salad and maybe a bite of baguette.

 Oh, and the KC is such a fun group they are even running a giveaway! A bread cloche (I don't know if I want the bread or the cloche more) valued at $130 and a 4.2 qt. Dutch Oven valued at $170.

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Leek Frittata

adapted from Dinner in Venice

3 tablespoons olive oil

3 cups chopped leeks (about 6 leeks, lower white part only)

10 eggs

1/2 teaspoon salt

1/2 teaspoon black pepper

4 oz. feta cheese

Preheat oven to 375F.

In a 10 inch oven-proof skillet, heat olive oil on medium heat. Saute the leeks until wilted and fully cooked, about 20 minutes. If they are browning too quickly, lower the heat a little. In a medium mixing bowl, whisk the eggs, salt and pepper. Once the leeks are ready, pour the egg mixture into the skillet and cook until the edges set, 3-4 minutes. Sprinkle the feta cheese over it. Transfer the skillet to the oven and bake for 25 minutes until the eggs are set and no longer jiggly. Serve warm with toast and salad. 

Makes great leftovers, too!

I used this baking method (thanks, Jamie!) rather than Alessandra's because my dairy oven does not have a broiler.