Potato & Leek Frittata
It's important to thoroughly stir the fillings into the egg mixture as the frittata sets up so they don't all end up on the bottom of the frittata.
Makes: 8 servings; Total time: 30 minutes + baking
|8||oz. fingerling potatoes, cut into ¼-inch-thick slices8 oz.|
|12||eggs 12 eggs|
|1⁄2||cup heavy cream1⁄2 cup|
|1||tsp. each kosher salt and black pepper1 tsp.|
|1||cup crumbled goat cheese (4 oz.)1 cup|
|2||Tbsp. unsalted butter2 Tbsp.|
|1||cup sliced leeks1 cup|
|2||Tbsp. minced fresh tarragon2 Tbsp.|
Preheat oven to 350°.
Boil potatoes in a pot of salted water until fork-tender, 5 minutes. Drain potatoes and set aside.
Whisk together eggs, cream, salt, and pepper in a large bowl. Stir in goat cheese; set aside.
Melt butter in a 10-inch ovenproof nonstick skillet over high heat. Add potatoes and cook to brown, about 5 minutes. Stir in leeks; cook until soft, 2–3 minutes. Add tarragon and cook until fragrant, 1 minute. Reduce heat to medium-low.
Pour in egg mixture and gently stir to evenly distribute ingredients. Cook egg mixture until it begins to set, 2–3 minutes.
Transfer skillet to oven. Bake frittata until center is set, about 15–20 minutes; remove from oven and let rest 5 minutes.
To unmold, run a rubber spatula around pan edges to loosen frittata. Place a large plate, serving side down, over skillet, then flip skillet and plate over together. To serve, place serving plate on top of inverted frittata and flip again.
Per serving: 250 cal; 18g total fat (10g sat); 357mg chol; 399mg sodium; 9g carb; 1g fiber; 13g protein
Cook potatoes until fork-tender, then sauté until slightly browned. They'll finish cooking in the frittata.
Stir mixture to distribute fillings. Once the eggs thicken and begin to set, transfer the frittata to the oven.
To serve, flip the frittata upside-down onto a spare plate, then flip right-side-up onto serving plate.