When the fridge looks empty and the hours in the day are dwindling, who’s gonna be there for you? Frittata, that’s who. The dependable, always delicious, never fussy, shapeshifter of a dish that comes through when the prospect of a quick, delicious dinner seems bleak at best. You’ve always got frittata, the eggy ace up your sleeve. In this dish, we combine mellow leeks and creamy gruyere cheese for an indulgent splurge. But don’t let our ingredient list hold you back. You be you, purge your fridge, make it your own, and don’t fear the flip, you’ve got this!
- Start the spuds - Place a medium sized, non-stick pan (we love Abbio!) over med-high heat. Grab your potatoes and thinly slice. Drizzle some olive oil into the warm pan and toss in the potatoes.
- Leek prep - Slice the leek lengthwise, to separate the layers. Run the leek under water to remove any grit from in between the layers. Cut the leek into really thin slices, both green and white parts, using the entire thing (because you know that’s how we roll). Add the leeks to the potatoes. Season with salt.
- Cheese n’ egg - Go grab your cheese. Using the big side of your grater, grate down the cheese and set aside. Next, grab a bowl and a whisk. Crack your eggs into the bowl and add the cheese. Grate pepper into the bowl and whisk to combine.
Jot it down
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