- 4
Ingredients
- 8 eggs
- 1/2 cup (3/4 oz./20 g) mixed minced fresh flat-leaf parsley, basil and mint, plus whole herb leaves for garnish
- 1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese, plus shaved cheese for garnish
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 4 cups (12 oz./375 g) thinly sliced leeks, white and light green portions, rinsed well
Preparation
Step 1
In a bowl, whisk the eggs until blended. Whisk in the minced herbs and grated cheese, and season with salt and pepper. Set aside.
In the deep half of a 10-inch (25-cm) frittata pan over medium heat, melt 1 1/2 Tbs. of the butter. Add the leeks, season with salt and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the egg mixture and gently stir to distribute the leeks. Cook until the eggs are just beginning to set, about 4 minutes, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath.
Meanwhile, in the shallow pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 4 minutes. Remove the deep pan and cook until the eggs are completely set, 2 to 3 minutes more.
Gently shake the pan to loosen the frittata and slide it onto a platter. Garnish with whole herb leaves and shaved cheese. Serves 4 to 6.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch,by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).