Carrot and Leek Frittata With Tarragon
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1½cups finely sliced or diced carrot
- 1½cups finely sliced leeks
- Salt
- freshly ground pepper to taste
- 2garlic cloves, minced
- 8eggs
- 2tablespoons milk
- ¼cup finely chopped tarragon
Nutritional analysis per serving (6 servings)
158 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 8 grams protein; 285 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the carrots and leeks. Cook, stirring often, until tender, five to eight minutes. Stir in the garlic, season to taste with salt and pepper. Cook, stirring, for 30 seconds to one minute, and remove from the heat.
- Step 2
Beat the eggs and milk together in a large bowl. Stir in salt to taste (about ½ teaspoon), pepper, the cooked carrots and leeks, and the tarragon.
- Step 3
Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Step 4
Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.
- Step 5
Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
- For four servings, use the same recipe but reduce the number of eggs to six.
- Advance preparation: In Mediterranean countries, flat omelets are served at room temperature, which makes them perfect do-ahead dishes. They’ll keep in the refrigerator for a few days, and they make terrific lunchbox fare. They do not reheat well.
Private Notes
Comments
Sauteed an onion along with the vegetables; added about a cup of frozen peas to the vegetables and some Parmesan cheese to the eggs and herbs.
Used 7 eggs for 3 people. 1 leek was plenty - was almost 2 cups after slicing. I used slightly less than 1/4 cup of dried tarragon as I didn't have fresh; the smell of the tarragon while cooking is heavenly. Screams to be served with a crusty baguette and lots of butter; a crisp Sancerre, perhaps, or a not-too-oaky Chardonnay sounds pretty good too.
Very easy and very tasty! Added onion and some mushrooms . Easy enough for a work night meal.
I'm surprised this only has 4 stars. We have made this for friends and family several times over the years for various brunch events to rave reviews. The tarragon is a must. And the leftovers are even good cold, eaten while standing up staring into the refridge. Highly recommend it as is, but sure, adding cheese makes everything better.
A recipe book recommendation is to bake large frittatas at 350 for 25 minutes, using 1/2 cup of milk for each 4 eggs
Did it again. It is a delicious quick meal.