Sunday, April 25, 2010

Leek and Green Bean Frittata

The skillet makes its return . . .

Leek and Green Bean Frittata
Adapted from Epicurious


2 T. Butter
1 C. chopped Leeks (white and pale green parts only)
12 oz. Green Beans, cut on diagonal into 1-inch pieces (about 2 1/2 C.)
1 C. sliced, stemmed Mushrooms
8 large Eggs
12 oz. Feta cheese, broken into bits
1/2 t. Salt
1 t. Ground Black Pepper

Preheat broiler.  Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat.  Add leeks and saute for about 4 minutes.  Add green beans and mushrooms, sprinkle lightly with salt, and saute until tender, about 6 minutes.  Whisk eggs, 1/3 of the Feta, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.  Add egg mixture to skillet; fold gently to combine.  Cook until almost set.  Sprinkle remaining cheese on top.  Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes.

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