As I always say: aIl work and no play makes for a very blasé Queen….
So on Wednesdays, we shake things up.
Today I’m bringing you inside my kitchen and showing you my go-to, South-of-France-inspired frittata recipe that’s light, sophisticated and SO delicious!
…And did I mention super easy? Trust, this goat cheese and leek frittata can do NO WRONG.
3 Leeks
3 Ounces of Plain Goat Cheese (To be crumbled)
6 Eggs
Butter
Salt & Pepper
Mixed greens
Cherry tomatoes
Big Teaspoon of Grainy Mustard
Couple of Drizzles of Olive Oil
Salt & Pepper
Spatula
Big salad bowl
2. Wash and chop up the leeks into 1/4 of an inch thick half moons. Put a tablespoon of butter in your pan on medium heat, and add all the leaks to the pan. Season with salt and pepper. Allow to simmer and reduce down, 3-4 minutes. Once translucent, remove the leeks from pan and place them on a plate to cool.
3. Mix the 6 eggs in a bowl. Add three ounces of goat cheese, crumbled, into the egg mixture. Mix together. Add the leeks into your egg and goat cheese mixture, and mix together.
4. Put your oven-proof pan on low-medium heat with another tablespoon of butter. Make sure to spread it around to coat the bottom and sides of the pan. Dump the entire egg mixture into your pan and get it evenly distributed.
5. Meanwhile, prepare the salad. Place your greens in a big bowl with space to toss. Add a whopping teaspoon or grainy mustard, a few drizzles of olive oil to taste, and salt and pepper to taste. Mix with tongs to spread the dressing, and plate with cherry tomatoes on top.
6. After baking in the oven, pop the frittata into the broiler for 1-2 minutes to get a golden top crust.
Call your gal pals, it’s time for a brunch date!
XOXO,
Gina DeVee
P.S. What’s YOUR favorite thing to make (or have???) for brunch? Let’s swap recipes in the comments!
