Basic Veggie Frittata

  • 3/4 pound veggies-your favorites or leftovers work well
  • 1 large or 2 small leeks
  • 2 Tbsp butter
  • 4-5 eggs
  • 1/4 cup cream, half and half, or whole milk
  • 1/4-1/2 tsp sea salt or Himalayan salt, depending on your taste (remember if you add cheese it will be saltier)
  • black pepper, freshly ground
  • 1/8 tsp nutmeg
  • 1/4 cup cheese, grated-use your favorite such as cheddar, Monterey Jack, or feta
  1. Preheat the oven to 300°F.
  2. Slice the leeks into thick rounds. Put them into a bowl with water and mix to get the dirt out.
  3. On the stove, melt the butter in an oven safe skillet (cast iron or stainless steel). When hot, remove the leeks from the water, shaking off any excess and put them into the pan.
  4. Saute over medium-high heat until tender.
  5. Add your veggies to the pan with about 1 Tbsp water and allow them to cook for 1-3 minutes, covered.
  6. Meanwhile, mix together the eggs and cream or milk.
  7. Add salt, pepper, and nutmeg.
  8. Pour the egg mixture into the skillet over the veggies, then add cheese. Gently press the cheese into the eggs.
  9. Let it cook on the stovetop on low heat for 2-3 minutes then transfer to the oven. Bake until the eggs are just set, which can be as little as 5 minutes.
  10. Remove from the oven, and allow to cool a few minutes, then slice and serve. This would serve well as a “breakfast for dinner” meal with some good bacon, or with a salad or boiled potatoes.