Frittata makes an easy lunch. This was from Katie Lee Biegel of The Kitchen on Food Network. It is yummy. I did not use the 1/2 cup basil leaves, but substituted Italian parsley. The 1 cup fresh aspargus tips (blanched) would have been great as well; but I substituted green chilies I had in the freezer. As you can tell the recipe maybe tailored for you!
Ingredients:
- 2 tablespoons unsalted butter
- 2 leeks, whites only, thinly sliced
- 8 eggs, beaten
- 3 cups cooked spinach (2 cups if adding the asparagus tips)
- 1 cup blanched asparagus tips
- 4 ounces goat cheese, crumbled
- 1/2 cup basil or Italian parsley, chopped
- 1/2 cup Parmesan cheese
- salt and pepper
- oil for greasing pan
- 1/4 cup dried breadcrumbs
Directions:
Preheat the oven to 350-degrees.
Melt the butter in a medium skillet over medium heat. Add the leeks and saute 10 minutes, stirring occasionally. Remove from heat and cool completely.
In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, parsley, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
Spray a 9-inch cake pan or springform pan with cooking oil. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.
Bake until solid and a toothpick comes out clean, 30 to 35 minutes.
Cool for 5 minutes.
Invert the frittata onto a plate and then flip right-side up onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate.
Serve warm or at room temperature.
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