Fabulous Farm Fresh Frittata

After a cold winter filled with more pizza deliveries and chinese takeout than I'd care to admit, the season for eating locally can't come soon enough. I know in the middle of the summer I'll be overdosing on vegetables and lamenting about having to eat zucchini at every meal, so I'll enjoy the arrival of springtime veggies while it lasts. I participated in an "Eat Local" challenge last summer and my CSA share and local farmer's market provided more than enough inspiration to create many entirely local meals. I've already switched into that mode now that there's more variety at the market and that my job is such that I have more free time.

Eggs, potatoes, and cheese are local staples for any time of the year, but you can liven them up with seasonal ingredients. Leeks are a new favorite of mine, but asparagus, mushrooms, peppers, spinach... etc would all be great additions.

Ingredients


6-8 eggs depending on the size of your baking dish
Pint of potatoes - yukon gold or fingerling
1 medium yellow onion
1/2 cup - cup of shredded cheese, any variety but I used farmer's
1 leek, washed and sliced
Olive oil

If you don't know how to wash leeks, there are good instructions here.

Slice your potatoes as thin as possible and dice your onion pretty finely. In a rectangular baking dish, layer the sliced leeks, followed by the potatoes and onions. It's important that the leeks are on the bottom so that they don't burn. Drizzle lightly with olive oil and season liberally with salt and pepper. I actually added a few splashes of water to ensure that nothing burned. Bake at 350 degrees for about 20 minutes or until the potatoes are soft. The thinner they are sliced, the less time they will take to cook.

Take out and place on a cooling rack. While it is cooling, beat your eggs in a bowl. Season with salt and pepper, then add your shredded cheese along with a splash of water.

Once the potato leek mixture is room temperature, pour the egg mixture into the baking dish. It should cover the potatoes and leeks, but keep in mind that this mixture will rise in the oven so it doesn't have to come to the top of the baking dish.

Cover loosely with foil and place back in the 350 degree oven. Bake for about 10 minutes, then uncover and bake for another 5 to let the top get slightly brown and bubbly. Watch carefully, because you want to make the sure the eggs are fully set but not overcooked at which point they will become tough.

Let cool and enjoy! It's great for brunch, or even lunch or dinner with a green salad.