Thursday, June 15, 2017

Leek and Cheese Frittata

Liquid sunshine pours through the patio umbrella. The late morning light and soft breeze impels me towards an outdoor lunch. Something simple, a light meal, letting me bask in this glorious sunlight. A quick vegetable soup materializes with odd pieces from the the larder. A little bit of bacon, a potato, two carrots and a few cherry tomatoes can make a hearty soup. If I add a light frittata to the meal, all will be pleased.

I break and whisk eggs lightly. A fat leek is sliced and sauteed in butter. Yes butter...sauteed leeks in butter taste heavenly! Eggs are poured over lightly browned leeks. I drop bits of Boursin into eggs. Use any soft cheese. Boursin adds enough tang to enhance the eggs. Thyme and basil are scattered over as well. Covered, the frittata cooks quickly. Once the eggs firm up in the center, we are ready for another al fresco meal.

Serves 2-3

6 Eggs
1 large Leek
1 tablespoon Butter
1/4 cup Boursin or any soft cheese (Goat, flavored Cream Cheese)
1/2 teaspoon Kosher Salt
1/4 teaspoon ground Black Pepper 
2 sprigs Thyme
4-5 Basil leaves

Crack eggs into a bowl. Whisk well.

Trim green ends of leeks. Cut vertically in half. Wash well under running water to remove all grit. Pat dry.

Chop leeks into thin slices. 

Heat butter in a 6-7 inch nonstick saucepan.

Add leeks to melted butter and saute till light brown.

Season eggs with salt. Whisk to mix.

Pour eggs over leeks.

Dot eggs with small dabs of cheese.

Season with black pepper.

Take thyme leaves off stems and scatter over fritatta.

Sliver basil and scatter over frittata as well.

Cover and cook over a medium flame for 8-10 minutes till the center is cooked and not runny and the edges are firm. The bottom will be golden brown.

Slide fritatta onto a plate.

slice into wedges and serve.

Pair frittata with a green salad or some soup.

As al fresco lunches go, this one lives up to the hype! Each time we do so, it feels like we have captured a bit of the day on our plate. The frittata is just that. We cut the round into portions. Triangles of mellow yellow grace our plates... or should I say wedges of sunshine!