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Ham and Leek Frittata

Eggs are a perfect food -- complete protein, healthy fat, so versatile. This recipe calls for leeks, but you can also use wild ramps. Ramps are foraged in many places in the northern US and Southern Canada in early spring.

Adapted from Mirelle Guiliano's cookbook, "The French Women Don't Get Fat Cookbook" (Atria Books, 2010)

ingredients:
6 eggs
1 teaspoon real grainy mustard
Pinch of Piment d'Espelette Pepper
Sea salt Freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
1 leek (or ramp) - stem only - rinsed and thinly sliced
4 ounces baked ham - cut into small pieces

directions:
1. Preheat broiler.

2. In a medium bowl, whisk together eggs, mustard, and pepper. Season with sea salt and freshly ground black pepper.

3. Heat butter and olive oil in a large non-stick oven-safe skillet over medium heat - until butter has melted. Add the leeks and cook, stirring until softened - 3-4 minutes. Add the ham and cook, stirring, until warm, about 2 minutes.

4. Add the egg mixture and swirl the skillet to distribute the eggs and filling evenly over the surface. Shake the skillet gently, tilting slightly while lifting the edges of the frittata with a spatula to let the raw egg run underneath for the first 1 to 2 minutes. Cook until the eggs are almost set, about 5 minutes total, and place the skillet under the broiler (not too close) for 1 minute. The frittata will puff up and brown slightly. Remove from the oven and carefully slide the frittata out of the skillet using a spatula. Cut into wedges and serve hot, room temperature or cold.

serves 4
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