I’m not particularly good at abiding by the rules. I don’t like being told what to do (don’t tell my boss), I have trouble with speed limits and I’m terrible at following recipes. Maybe that’s a strange thing to admit since I write a food column, but mostly I go for recipes that are flexible and adaptable, recipes that can change to fit my mood and my ingredients – or yours.
Enter the frittata. A step up from scrambled eggs, better for a crowd than an omelet, and sexier than a quiche, a frittata is the oven-baked Italian cousin of the Spanish tortilla. Frittatas are perfect for dinner at the end of the week when you’ve run out of groceries, since you can throw in pretty much anything you want, from bacon and tomatoes to apricots and honey. But with a few simple ingredient upgrades, and maybe a mixed green salad and a mimosa along side, your frittata is ready for anytime entertaining. Brown and fragrant with no acrobatic flipping and no fussy crust, it’s easy enough for a weeknight supper but impressive enough for Sunday brunch, and even good eaten cold on a picnic.
Although leeks and blue cheese are by no means traditional, they make a savory, pungent, and memorable frittata. The sweetness and acidity of the balsamic vinegar balance the salty cheese, and the eggs bake up with a crispy edge and airy interior. This is one of my favorite Passover recipes, excellent for when you get tired of matzo, brie and brisket. It would also be a great addition to an Easter brunch spread, along with perhaps an endive salad and some crusty rolls.
Leek and Roquefort Frittata
- 2 leeks
- 2 tablespoons butter
- 2 teaspoons balsamic vinegar
- ¼ cup crumbled Roquefort cheese (or other blue cheese)
- 4 eggs, beaten
- ½ cup milk
- Salt and pepper
Preheat the oven to 375 degrees.
Thinly slice the white and light green parts of the leeks only. Wash very well in a bowl of cold water (leeks tend to be quite dirty) and strain dry.
Melt the butter in a cast iron skillet on medium low heat and sauté the leeks until very soft and slightly browned, 10-15 minutes. Stir the vinegar and cheese into the leeks and then spread the leek mixture evenly in the pan. Beat the eggs with the milk and salt and pepper. Pour the egg mixture evenly into the pan with the leeks. Do not stir. Cook until the eggs begin to set, about 5 minutes. Transfer to the oven and bake until the top of the frittata is browned and slightly puffed.
Run a knife around the edge of the frittata to loosen and serve hot, at room temperature or cold.
Check out Dedham resident Katie Pelczar's blog at www.cozydelicious.com for more fun and nostalgic recipes.
