FRIZZLED LEEKS
Steps:
- Cut leeks lengthwise into thin strips. Wash leeks and drain. Dry well between layers of paper towels.
- In a saucepan at least 3 ½ inches deep, heat 1 inch of oil to 375 degrees. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10-15 seconds, transferring with a slotted spoon to paper towels to dry. Season leeks with salt.
- Leeks may be fried a day ahead and kept in an airtight container at room temperature.
- Serve on top of soup.
Nutrition Facts : @context http, Calories 15, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 1 gram, TransFat 0 grams
SUNDAY FRITTATA WITH FRIZZLED LEEKS
Provided by Peter Kaminsky
Categories Egg Breakfast Brunch Broil Sauté Parmesan Leek Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In an ovenproof skillet, sauté the leeks in 2 tablespoons olive oil over very low heat (just the hint of a sizzling sound) for about 10 to 15 minutes until crispy and golden brown.
- 3. Remove from skillet and set aside.
- 4. In the same ovenproof skillet, add remaining olive oil and heat for 30 seconds. Pour in whisked eggs.
- 5. Adjust heat to low (just above simmer), and let the eggs begin to set, undisturbed for a minute.
- 6. Remove skillet from stove, and place in the top third of the oven.
- 7. After 3 or 4 minutes, check to see how cooked the eggs are. They should still be slightly runny in the middle.
- 8. Taking a small handful at a time, distribute the leeks over the eggs and continue to cook.
- 9. After 2 more minutes, turn the oven to broil setting. Sprinkle the grated cheese over the entire surface of the eggs.
- 10. Broil for 1 to 2 minutes. The frittata will puff up, and the edges should be golden brown.
- 11. Season with black pepper and salt.
- 12. Cut into pielike wedges, and serve.
LEEK AND ASPARAGUS FRITTATA
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Provided by Bon Appétit Test Kitchen
Categories Egg Mushroom Breakfast Brunch Broil Vegetarian Quick & Easy Low Cal High Fiber Lunch Parmesan Asparagus Leek Fontina Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.
LEEK FRITTATA
Make and share this Leek Frittata recipe from Food.com.
Provided by busyozmum
Categories Lunch/Snacks
Time 40m
Yield 1 frittata, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine eggs and evaported milk. Season to taste with salt and pepper.
- Melt butter in a medium sized frypan/skillet and add sliced leek. Cook gently until leek is softened.
- Whilst leek is cooking, turn on grill to preheat.
- Add peas and arrange tomato slices in frypan.
- Pour egg mixture over all ingredients in pan and cook gently over low heat until frittata is almost entirely set.
- Remove from heat, sprinkly top with parmesan cheese and place under griller to finish off cooking the top.
- When frittata is set and top is golden brown, remove from griller.
- Allow to sit for 5 minutes before cutting into wedges to serve.
Nutrition Facts : Calories 199.8, Fat 12.5, SaturatedFat 5.4, Cholesterol 330.1, Sodium 206.3, Carbohydrate 9.5, Fiber 2.1, Sugar 4.4, Protein 12.6
LEEK AND CRèME FRAîCHE FRITTATA
This frittata is a little airier than usual and one of the simplest dishes to make for brunch. I like to garnish it with crème fraîche, Aleppo pepper, and fresh herbs. Any kind of herb will work, but I like to use parsley, the working man's herb.
Provided by Seamus Mullen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Separate the yolks from the whites of two eggs. Place the whites in the metal bowl set on top of the dish towel (to prevent moving) and whisk to soft peaks. Set aside. In another bowl, whisk 4 eggs, plus the 2 leftover egg yolks. Use a Microplane to grate the garlic into the eggs. Season with salt and pepper and set aside.
- For the filling: Heat a skillet over medium-low heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Slice the leek in half lengthwise (make sure there's no grit!), then thinly slice across. Add leeks to the skillet along with another tablespoon of oil, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the leeks begin to wilt but have not taken on any color; then add the vinegar. Toss, then stir the leeks into the eggs. Wipe the skillet clean; then add the remaining butter and teaspoon of olive oil over low-medium heat. Quickly re-whisk the egg whites, then fold into the frittata mixture. Pour eggs into the skillet and gently scramble until the eggs are set, then place in the oven for 8-10 minutes.
- Finish the dish: Remove the frittata from the oven and garnish with dollops of crème fraîche, chopped parsley, and aleppo pepper.
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- Preheat oven to 350 degrees. In an ovenproof skillet, sauté the leeks in 2 tablespoons olive oil over very low heat (just the hint of a sizzling sound) for about 10-15 minutes until crispy and golden brown. Remove from skillet and set aside.
- In the same ovenproof skillet, add remaining olive oil and heat for 30 seconds. Pour in whisked eggs. Adjust heat to low (just above simmer), and let the eggs begin to set, undisturbed for 1 minute.
- Remove skillet from stove, and place in the top third of the oven. After 3 or 4 minutes, check to see how cooked the eggs are. They should still be slightly runny in the middle.
- Taking a small handful at a time, distribute the leeks over the eggs and continue to cook. After 2 more minutes, turn the oven to broil setting. Sprinkle the grated cheese over the entire surface of the eggs. Broil for 1-2 minutes. The frittata will puff up, and the edges should be golden brown.
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