DSC_0677

Winter Greens and Leek Frittata

With spring around the corner, I’ve been craving lighter foods but ones that still retain the heartiness of winter fare. This frittata is a wonderful option for this transitional time of year. Use the recipe as a base for any combination of vegetables. Little bits and mixtures are perfect.

The rule of thumb is to create a diversity of flavors and textures, adding herbs if you have any on hand, and a representative of the allium family (onion, leek, garlic, shallot, etc). I love how these humble ingredients are elevated to a far fancier status with the addition of eggs and a little milk. This frittata is super versatile – a full proof choice for any meal and a great option for a casual brunch. Make it the night before if that is easier, and warm gently before serving.

The recipe below features a winter combo. In spring, try gently cooked fava beans, English peas, scallions and chives. In summer, a mix of sautéed summer squashes and basil or cilantro will be delicious. The possibilities are endless. Now if only I could convince the kids to love this as much as I do…

Continue reading