Sunday, 31 March 2013

recipe :: Leek and Gruyère Frittata

Easter Egg Hunt: 
Spot the odd one out
(no prizes, just the satisfaction of knowing you really are quite bright)
Yesterday we had a delivery of fresh speckled eggs from my brother-in-law's chickens (thanks Anthony!). It's good to know that we are edging ever closer to Spring now that the chickens are laying again. And we've gained that valuable extra hour. Now all we need is some warm sunshine to start warming up the garden...

If you have a surfeit of eggs why not try a frittata?

Leek and Gruyère Frittata 
20g butter
1 tablespoon olive oil
1 large leek, washed and thinly sliced
coarse sea salt and pepper
6 organic eggs
125ml milk
75g Gruyère cheese, grated

Preheat the oven to 190C/ gas mark 5. Heat the butter and oil over a medium heat in a 25cm cast iron frying pan. Sauté the leeks until golden and soft and season them well. In a bowl beat the eggs and milk and pour over the cooked leeks. Sprinkle on the grated cheese and let it cook on a medium heat for a good 5-7 minutes until the edges are set but the middle is still runny. Then put into the oven for another 8 minutes or until the middle is set through.

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