Monday, February 13, 2017

Greenest Frittata

   Snow days are still so exciting for me!! I love feeling like a kid again, recreating memories of hot cocoa on snow days, and watching Home Alone and Mrs. Doubtfire on repeat. Something new: This green frittata, packed with leeks, scallions, spinach, chives, parsley, fresh peas, and mushrooms! It's soo good I feel like it'll also have to be one of our new snow day traditions.
1 large leek, halved and medium chopped
2 cups fresh spinach
1 cup small chopped scallion
1/2 cup chopped chives
1/3 cup fresh parsley, small chopped 
1 cup fresh peas
1 cup mushrooms, thinly sliced
1 tbsp extra virgin olive oil
6 large eggs
1/2 cup shredded cheddar
1/4 cup whole milk 
1 tsp kosher salt 
1 tsp coarse black pepper
1 tsp chili flakes

Preheat oven to 400°. Over a medium high flame add the leeks, spinach, scallions, chives, parsley, peas, mushrooms, and olive oil to a large cast iron skillet. gently stir the vegetables and sprinkle with kosher salt and pepper. Continue cooking vegetables letting them sweat. In a large bowl whisk together the eggs, cheddar, milk, salt, pepper, and chili flakes. pour over vegetables and let sides of pan slowly cook, about 1 to 2 minutes. Move pan to middle rack of oven and continue cooking for 12 minutes until sides and middle of frittata are firm. Serve hot, and garnish with chili flakes, scallions, and parsley.
Yields: 4 servings 

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