Author Notes: I’ve been making frittatas in my cast-iron skillet quite a lot lately. This is basically a one pot meal, and who doesn’t love that. I enjoy this fresh out of the oven over mixed greens for lunch; I also find cold slices to be the perfect breakfast on busy mornings. It’s even elegant enough to serve to guests at a brunch! The number of eggs to use will vary depending on how big they are… —WinnieAb
Serves: 6-8
Ingredients
-
1
tablespoon organic butter
-
1
tablespoon olive oil
-
1
bunch leeks- white parts only, cleaned well and chopped (about 1 1/2 cups)
-
1
cup sliced mushroons
-
1
cup chopped fresh basil
-
1/2
cup fresh parsley, chopped
-
1/2
cup sun dried tomatoes in oil, drained and julienned
-
8-10
eggs, preferably organic and free-range
-
2
tablespoons ricotta cheese
-
1/2
cup freshly grated Parmigiano-Reggiano, plus more for serving
Directions
-
Preheat oven to 350°F.
In a cast-iron skillet, heat the butter and oil. Add leeks and the sliced mushrooms and fennel and cook over low until they are very soft, about 5 minutes.
- Add the herbs and the sun-dried tomatoes and continue to cook for a few more minutes.
- Crack the eggs into a large bowl. Add the ricotta and whisk well. Add the grated cheese. Pour egg mixture over the vegetables.
- Bake for 15-20 minutes or until the frittata is set (it may take a bit longer, but watch that it doesn’t overcook). Allow to cool before slicing. Serve with additional grated cheese on top, if desired.