Description
Belly up to the brunch table for this leek lover’s frittata with fennel and gruyere. It’s incredibly delicious and easy to make.
Ingredients
Units
Scale
- 3 cups sliced leeks (about 1 large and 1 smaller leek)
- 1/2 cup diced fennel (1 small bulb) - this is optional
- 1 1/2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded gruyere cheese
- 10 large eggs
- 1/3 cup milk
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Instructions
- Cut the fraggle ends from the leeks and then cut the dark green part off and discard. We’re using the white and light green part of the leeks for this. Cut the leeks into ¼” rings and place them in a large bowl filled with water. Leeks can be very dirty. Push the leeks down in the water to clean. I usually separate some of the rings while I do this. Then drain water through strainer and run leeks under water for one final rinse. Set aside.
- Cut the stalks and fronds (leafy part) off the fennel. Then slice the knob off the other end. Cut the fennel bulb like you would an onion. Cut into thin slices, then rotate pile and dice down into smaller bits from there. The fennel I bought was really small – all they had at the store so I bought two, but only ended up needing one of them. Keep that in mind.
- On medium-to-high heat put butter and olive oil in a 10-inch cast iron skillet or other oven-safe pan you have on hand. Once butter is melted add the leeks, then salt and pepper and toss to coat. Turn heat to medium and cook leeks 8-10 minutes until softened and slightly browned. Turn heater lower if needed. Stir them a few times throughout the cooking process.
- While the leeks are cooking, shred the gruyere cheese. With gruyere it comes in a block of cheese and you’ll need a box grater to shred it.
- Crack 10 large eggs into a bowl and beat until well combined. You could also throw them in the blender – it’s up to you. Add the milk then beat again to incorporate the milk.
- Once the leeks are cooked, turn off heat and spread the leeks and fennel evenly across the bottom of the pan. Then distribute the cheese on top of the leeks. Lastly, pour the egg on top of the cheese.
- Bake in a preheated oven at 400 degrees for 15-20 minutes or until a toothpick in the center comes out dry.
- If you have fresh parsley on hand you could chop and garnish with that – totally optional.
- A lot of options for side dishes. I steamed some asparagus and you can also serve with my skillet baked potatoes with chorizo sausage.