Veggie Frittata


By Chef Peter Calley of Culinary Hedonism

This dish is perfect for brunch or as a light supper served with a simple salad. A good-quality non-stick pan is essential, and don’t skimp on the olive oil, as it helps the frittata to release from the pan before serving.

Prep time: 20 minutes
Cooking time: 20 minutes

Yield: 6–8 servings

Ingredients
½ cup extra-virgin olive oil
2 medium leeks, sliced and rinsed thoroughly
4 cloves garlic, minced
2 cups grated sweet potato
1 tablespoon fresh thyme, minced
16 large eggs
Zest and juice (about 2 tablespoons) of one large lemon
1 bunch parsley, de-stemmed and roughly chopped
½ pound Manchego cheese, or any hard cheese of your choice (optional)
Salt and pepper, to taste
½ cup sun-dried tomatoes, thinly sliced
1 cup roasted red bell pepper, thinly sliced
½ teaspoon saffron (optional)
1 small bunch chives, sliced for garnish

Directions

  1. Preheat oven to 375 degrees F.
  2. In a large non-stick sauté pan, heat olive oil, then add leeks and sweat for 5 minutes.
  3. Add garlic, sweet potato and thyme. Continue to gently sauté until sweet potato is soft and cooked through, about 10 minutes.
  4. While you’re waiting, crack eggs into a large mixing bowl and beat thoroughly with a whisk. Add lemon zest, lemon juice, parsley, grated cheese (if using), salt and pepper. Whisk thoroughly to incorporate and set aside.
  5. Add sun-dried tomatoes and roasted red bell pepper to your sauté pan. Crush saffron (if using) between your fingers and sprinkle throughout pan.
  6. Pour egg mixture into sauté pan and gently stir all ingredients together. This is the last time you’ll stir everything or you’ll end up with scrambled eggs instead of a frittata (not the end of the world).
  7. Turn heat to low and watch for the edges of the frittata to start to firm up, but the top should still be runny.
  8. Place pan in oven and cook until set*—about 15 minutes. Remove pan and allow to cool for 15 minutes before serving. Frittata edges will pull away from the sides of the pan as it cools. Carefully slide out onto a cutting board. Slice and serve with chives sprinkled on top.

* High-quality non-stick pans are safe to use in the oven at lower temperatures. Make sure your pan has metal or oven-safe handles.


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