Diane Rossen Worthington
Potato, Leek and Spinach Frittata
The classic Italian frittata is a flat, open-faced omelet cooked over low heat until firm on the bottom and then finished in the oven.
This version, which has potatoes, leeks and spinach tucked inside, can be decorated with sun-dried tomatoes, dollops of sour cream and shredded basil.
You can be as inventive as you wish.
Think seasonal and consider green and yellow squash, asparagus, mushrooms and tiny golden tomatoes to change up this recipe.
Frittatas can be served for brunch, lunch or supper
You can even cut them into small pieces and offered them warm as bite-size appetizers. This vegetable frittata is easy to prepare, intensely flavored and made with the freshest ingredients. You can even make it a few hours ahead and serve it warm or at room temperature.
Serve this dish with a favorite coffee cake or assorted muffins. A platter of grilled chicken apple sausages or crispy bacon rounds out the menu for meat lovers. Offer flutes of sparkling wine with a hint of peach nectar to celebrate the day.
Help Is On the Way
Pick up a colorful variety of sliced fruit. Strawberries, oranges, raspberries and blueberries are a good combination. Toss into a glass bowl and add a touch of sugar and orange liquor to the fruit, stirring carefully to keep the fruit intact. Sprinkle with a tablespoon or two of chopped mint leaves and gently remix. Garnish with fresh mint sprigs for added color.
Potato, Leek and Spinach Frittata Recipe
- 2 tablespoons olive oil
- 1 pound red or white waxy potatoes, peeled and diced into 1/2-inch pieces
- 1 medium leek, light green and white part only, finely chopped
- 1 small bunch baby spinach leaves
- 1 1/2 teaspoons finely chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 12 eggs
- 2 tablespoons finely chopped parsley
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 6 sun-dried tomatoes, packed in oil, drained and sliced in half lengthwise
1. Preheat oven to 350 F.
2. Heat the oil in 10-inch nonstick skillet with ovenproof handle (or cover a wooden handle with foil) over medium heat. Add the leeks and potatoes and saute for about 20 minutes, stirring frequently, or until the leeks are golden brown and the potatoes are tender inside and crisp on the surface. Add the spinach leaves, cover cook for about 3 minutes or until the spinach wilts. Season with the thyme, 1/4 teaspoon salt and a pinch of pepper.
3. Combine the eggs, salt and pepper, and parsley in a medium mixing bowl, and whisk until well blended. Stir in 1 1/4 cups shredded cheese.
4. Flatten the potato mixture in the skillet and pour over the egg mixture. Cook over medium-low heat, stirring occasionally, until bottom of mixture is lightly set and cooked, about 7 minutes. Arrange sliced sun-dried tomatoes around outside of pan in a circular pattern. Sprinkle with remaining cheese.
5. Transfer skillet to oven and bake until frittata is puffed and brown, about 10-15 minutes. Remove from oven and let cool. Slide onto a metal pizza pan or other round, unbreakable serving platter, and let come to room temperature. Slice into pieces and then wrap in foil, keeping the round shape intact.
Whether I'm serving lunch at one of my fine dining restaurants, such as Spago or Chinois, or at my casual Wolfgang Puck Expresses, I always offer some kind of Asian-inspired chicken salad.
Not only do I love the way it tastes, but my guests have come to think of such salads over the last few decades as an ideal midday main course.
Skirt Steak with Mango & Pepper Chutney Recipe
Two's Company Recipes by Bev Bennett
If you're looking for inspiration, I recommend skirt steak is one of my favorite cuts of beef for grilling. It's flavorful, cooks quickly and can beckon noses from halfway down the block.
Fresh Meals for Spring Recipes
The pickings at your local farmer's market might remain a bit slim for another few weeks, but fresh produce has finally begun to trickle in! Beyond being the first sign of good things to come, these spring vegetables can be cherished in their own right for the bright flavors they bring to our winter-weary tables.
Four Recipes: Spring Green Salad of Roasted Asparagus, Prosciutto and Fried Egg; Flatbread with New Potatoes, Ramps & Asiago; Pizza Dough; and Rhubarb Granita.
Shrimp and Bulgur Salad Recipe
Start with a whole-grain base and you can have an entree salad that's as filling as it is healthful. Bulgur and whole-wheat couscous are two of my favorite whole grains for flavor and cooking convenience. In the following Mediterranean-inspired recipe, bulgur is mixed with baby shrimp, olives and tomatoes.
Carbs and Breakfast Cereals
Technically there is no such thing as a low-carbohydrate cereal because cereal is made from grains, and grains are mostly carbohydrates. Today, many cereals include soy for additional protein. That leaves you with three options ...
Zucchini, Goat Cheese and Bacon Tart Recipe
Why is it that we don't use savory tarts as main courses more often? They often begin a meal or get their due as luncheon fare, but the truth is that they make fabulous entrees for supper, especially in the summer. The secret to a good tart is two-fold: You want a tender, flaky crust paired with a complementary filling. The Zucchini, Goat Cheese and Bacon Tart featured today is a winner on both fronts.
Sausage and Scallop Stew Recipe
If, like me, you enjoy hearty meat dishes, but want to cook simply and healthfully, I recommend you try this sausage and scallop stew.
3 Fun with Phyllo Recipes: Chicken-Almond Bisteeya, Open-Faced Apple Pies & Cherry Choclava Recipes.
Whether you're searching for exotic appetizers or just a lighter alternative to standard dessert crusts and use phyllo. Layered into stacks, this tissue-thin dough adds a bit of zest to commonplace fruit pies and a hearty crunch to vegetable, meat and cheese snacks.
- Maple-Pecan Pancakes with Warm Maple Syrup Recipe
- Year-Round Little Peach Pies Recipe
- Nasi Goring Recipe (Indonesian-style Fried Rice)
- Make Your Own Yogurt
- Lamb Burgers with Mango Chutney & Yogurt Sauce
- Chicken Pot Pie with Drop Biscuits
- Spring Vegetable Minestrone Soup Recipe
- Afternoon Tea Revival Recipes
- Buttermilk Biscuits Recipe
- Vanilla Pound Cake with Raspberry Compote
- Pizza Mexican Style Recipe
- Three-Cheese Quesadillas and Classic Guacamole
- Buttermilk Panna Cotta with Blueberries Recipe
- Kiwi Fruit Tart Dessert Recipe - Wolfgang Puck
- Potatoes Lyonnaise Recipe
- Sauteed Chicken with Mediterranean Relish Recipe
- Glutten-free Goldenmarsh Cookies
- Roast Salmon & Asparagus Salad Recipe
- Striped Bass in Ginger Vinaigrette Recipe
- Spicy Braised Veal with Rice Recipe
- Spring Lamb Salad with Mustard Vinaigrette Recipe
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Diane Rossen Worthington Recipes
(c) 2009, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.
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