Carrot and Leek Frittata with Terragon
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 216.6
- Total Fat: 13.3 g
- Cholesterol: 372.2 mg
- Sodium: 220.0 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.8 g
- Protein: 13.9 g
View full nutritional breakdown of Carrot and Leek Frittata with Terragon calories by ingredient
Introduction
Tarragon enhances the sweetness of the carrots and leeks. The flavor profile is sweet and savory and oh sooo delicious!I don't eat cheese anymore, but you can top with some parmesano reggiano if you wish! Tarragon enhances the sweetness of the carrots and leeks. The flavor profile is sweet and savory and oh sooo delicious!
I don't eat cheese anymore, but you can top with some parmesano reggiano if you wish!
Number of Servings: 4
Ingredients
-
1 tablespoons extra virgin olive oil
1 1/2 cups finely sliced or diced carrot
1 1/2 cups finely sliced leeks
Salt and freshly ground pepper to taste
2 shallots, minced (or a small onion)
2 garlic cloves, minced
8 eggs
2-3 tablespoons skim milk (or unsweetened almond milk)
1/4 cup finely chopped tarragon (or 1.5 tbsp dried)
1 oz grated parmesano reggiano cheese (optional)
Directions
1. Set your oven to broil and make sure the frying pan you plan to use is oven safe.
2. Heat 1/2 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet (oven safe). Add the carrots, leeks, and shallots. Cook, stirring often, until tender, five to eight minutes. Stir in the garlic, season to taste with salt and pepper. Cook, stirring, for 30 seconds to one minute, and remove from the heat.
3. Beat the eggs and milk together in a large bowl. Stir in salt to taste (about 1/2 teaspoon), pepper, the cooked carrots and leeks, and the tarragon.
4. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining 1/2 tablespoon of olive oil in the skillet; be sure to cover the entire skillet with oil. Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
5. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a spatula so that it doesn’t burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.
6. Uncover the pan. Add the grated cheese (if using), and place under the broiler, not too close to the heat, for about three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for at least five minutes. Loosen the edges with a wooden or plastic spatula. Cut into 4 wedges Serve hot, warm, at room temperature or cold.
Serving Size: Makes 4 servings
2. Heat 1/2 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet (oven safe). Add the carrots, leeks, and shallots. Cook, stirring often, until tender, five to eight minutes. Stir in the garlic, season to taste with salt and pepper. Cook, stirring, for 30 seconds to one minute, and remove from the heat.
3. Beat the eggs and milk together in a large bowl. Stir in salt to taste (about 1/2 teaspoon), pepper, the cooked carrots and leeks, and the tarragon.
4. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining 1/2 tablespoon of olive oil in the skillet; be sure to cover the entire skillet with oil. Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
5. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a spatula so that it doesn’t burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.
6. Uncover the pan. Add the grated cheese (if using), and place under the broiler, not too close to the heat, for about three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for at least five minutes. Loosen the edges with a wooden or plastic spatula. Cut into 4 wedges Serve hot, warm, at room temperature or cold.
Serving Size: Makes 4 servings
Member Ratings For This Recipe
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