Leek and Sun-Dried Tomato Frittata

READY IN: 30mins
Recipe by Da Huz

Light, subtle flavor. From "Seasonal Food" by Susannah Blake. Try to find sun-dried tomatoes that are not packed in oil, or dry your own tomatoes.

Top Review by CyndiCB

This recipe received mixed reviews in my house. Men liked it but the women did not. Felt like there was something missing from this recipe.

Ingredients Nutrition

Directions

  1. Heat olive oil in 10-inch oven-proof skillet (cast iron or aluminum). Add leeks and cook on medium-low about 10 minutes.
  2. Stir in sun-dried tomatoes and 1 cup parsley. Season with salt and pepper.
  3. Heat broiler to high. Pour eggs over the vegetables in the skillet. Stir to mix.
  4. Cook on low, scraping bottom of pan toward middle as it sets and letting uncooked egg run underneath. Cook in this manner until bottom is firm but top is still moist (about 10 minutes).
  5. Place frittata under broiler and cook for about 5 minutes (until frittata is cooked throughout and golden on top).
  6. Serve in skillet or carefully flip out of skillet, flipping again so it is right-side up. Garnish with parsley.

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