Weekend Frittata

Here’s a very simple, almost fool-proof recipe for a lazy weekend morning brunch. I think this frittata alone is reason enough to purchase a cast iron pan. You can sauté your veggies and then stick it right in the oven to bake the eggs. It’s the perfect way to use whatever veggies happen to be in season. Here’s a winter version, though it doesn’t feel anything like winter around here.

1 small yellow onion

2 medium leeks, sliced thin

2 cloves market fresh garlic, minced

3 small golden potatoes, sliced thin (you can also use 1 medium yam)

1/2 cup chopped broccoli

2 cups mix of chopped kale and chard

sea salt and black pepper

a dash of milk

6 farm fresh eggs (Seriously, splurge at the market. It’s worth it.)

shredded cheese of your choice (parmesan, cheddar, swiss etc..)


A more summer-y version with tomatoes and zucchini


Pre-heat oven to 400.

Begin by heating the cast iron over medium high and adding a good amount of oil to the pan. Add in the onions and partially caramelize, stirring every few minutes, for about ten minutes. Add the leeks, and sauté another 3 minutes. Mince and add the garlic along with the potatoes, thinly sliced. Cook for about 6 minutes, until the potatoes start to tenderize. Add salt and pepper. Add in the broccoli and continue to cook until veggies are tender, but not fully cooked. Add in the greens and wilt for 2 minutes. Season again if necessary.

Beat the eggs and add the milk along with a bit of salt and pepper. Pour the egg mixture over the veggies in the pan, top with the shredded cheese and bake for 20 minutes, or until the egg is set and the cheese is all melty.



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