Saturday, January 17, 2009

Savory frittata

I just love frittatas! So much less fussy than souffles and better able to fill you up! If you simply add decent quality toast (for breakfast) or side salad (for dinner), you’ve got a really great meal in under thirty minutes!

Savory Frittata

Olive oil
Leek, sliced thin

8 eggs
1-1/4 c ricotta cheese
1/3 c green olives with pimento, chopped
1/4 c pine nuts
1 t salt
1 t thyme
1 t rosemary

Set the oven to 400. Heat a large cast iron skillet and saute the leek slices in olive oil. Mix the eggs and the rest of the ingredients in a mixing bowl. When the leeks are soft, add them to the mixing bowl, stirring all together. Add a bit more oil to the still hot skillet if needed, and pour the mix in to cook for about a minute. Place it in the over for about 20 minutes, until the center is set. Turn on the broiler, and brown the top for 2 to 3 minutes.

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