1/3 Cup Parmesan cheese
1 TSP salt
1/2 TSP fresh ground pepper
1 TBS EVOO
1/2 Cup leeks
1/2 Cup cooked baby Yukon Gold potatoes, diced
We're going on vacation next week, so I'm trying to utilize every last ounce of food in our kitchen before we leave Saturday. I had some left-over leeks from my soup and left-over potatoes from last night, and they both go quite well with each other. My secret weapon, Parmesan cheese, comes to the rescue to complete this frittata recipe.
If your potatoes are raw, boil them in water until fork-tender. Set aside. Beat the eggs with salt and pepper, add a handful of the cheese, stirring to combine. Preheat broiler. Heat oil in an oven-proof skillet over medium heat, and add the potatoes and leeks. Cook for 5 minutes until leeks soften. Add the egg mixture and cook until egg are almost set. Pop under the broiler for a minute or two, until eggs are firm. Serve with a simple salad, or with pumpkin soup and crusty French bread.
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- The Hungry Yuppie
- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.