Lemon-Leek Fritatta
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 7 eggs
- 1 lemon, zest of
- 1⁄4 lb goat cheese
- 1 -2 tablespoon olive oil
- 2 large leeks, halved lengthwise, cut into half-moons, well-rinsed (white and light-green parts only)
- 1⁄4 cup fresh flat-leaf parsley, chopped
- salt
- black pepper
directions
- Preheat broiler.
- Beat eggs in a large bowl. Add lemon zest. Crumble goat cheese and stir into eggs. Set aside.
- Heat 1 tbsp oil in a 10" skillet (non-stick or cast iron). Add leeks and saute slowly, about 10 minutes, until limp and fragrant but not browned. Add parsley and stir until it wilts, 1-2 minutes. Season with salt and pepper. Add contents of pan to egg mixture and stir.
- Wipe out pan and add more oil. When shimmering, add egg mixture to pan and set over medium heat. Cook 10-15 minutes until bottom is set. From time to time, pull edge of fritatta away from side of pan and tilt to let liquid egg run underneath.
- When everything looks mostly set, place pan under hot broiler for 3-5 minutes, until top is puffed and brown. Let stand 5 minutes. Loosen edges with a spatula and invert onto a serving platter. Cut into 4-6 wedges and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!