By Alaina Sullivan
The frittata is an egg dish long-championed for its versatility and quick-to-fix prowess. Essentially scrambled eggs poured over a cast of fixings (think vegetables, meat, cheese), a frittata is an easy and complete meal—and a great way to use forlorn veggies in the back of your fridge. Unlike an omelet, it doesn’t require the dexterity of folding the mixture onto itself – it is content to lay flat and slowly immobilize its fillings (here, leeks, sun-dried tomatoes, goat cheese, and an impromptu scattering of pumpkin seeds) as the eggs set around them. Transferring the skillet from stovetop to broiler in the final minutes of cooking creates a unique, puffy egg dish with a deliciously browned top. Recipe from Mark Bittman’s Kitchen Express.
Leek, Sun-Dried Tomato, and Goat Cheese Frittata
Cook the chopped white of two leeks with a handful of dried tomatoes (about 1 cup) in two tablespoons of butter (or olive oil); until softened; do not brown. Whisk together four eggs and some salt and pepper (and a splash of milk if you like) and pour over the leeks. Sprinkle with a handful of crumbled goat cheese (about 2-3 oz). Cover the pan and continue cooking until the eggs are set. Remove the pan from the heat, and put it under the broiler to brown for a minute before serving.