Vegetable and cheese frittata
It might not be strictly vegetarian, but this lighter version of a breakfast favorite will get your morning off to a good start.
Photo by Michael Phillips
SERVES 8–10
2 tablespoons olive oil
2 leeks, light green and white parts (bottoms), halved and sliced
2 scallions, diagonally sliced
1 cup mushrooms, thinly sliced
2 red bell peppers, sliced
1 large russet potato, cubed, boiled and drained
2½ cups grated extra-sharp cheddar cheese
10 large eggs
1½ cups milk
Kosher salt
Fresh ground black pepper
¼ teaspoon Tabasco
Preheat oven to 350 F. In a large, oven-proof skillet over medium-low heat, heat oil. Cook leeks, scallions, mushrooms and bell peppers until softened and all liquid from mushrooms is evaporated. Add potatoes and grated cheddar and remove from heat.
In a medium bowl, whisk eggs, milk, salt, pepper and Tabasco until combined. Pour over vegetable mixture. Bake for 30 minutes or until puffed and golden brown and set in the middle (does not move when skillet is shaken). Let rest for 15 minutes before cutting/serving.
Chef’s tip
Leeks are very sandy. After slicing, rinse, drain and dry before using.
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