Sometimes I get overwhelmed. I get overwhelmed by the demands of work, the demands of family, and the demands of home. These are the time when I don’t manage to get the slow cooker set up the night before. These are the times when I would order take out and scarf it down without a second thought and end up feeling worse than before. But now that I am being more mindful of what I put into my body, I stop before I pick up the phone and make a frittata.
A frittata is an Italian omelet and makes great refrigerator velcro. I often put left over veggies, cheese, and meat together to create delicious and easy meals, served with a salad. They also make great next-day lunches. Many of the recipes I encounter for frittata advise putting non-stick pans under the broiler, but I am not comfortable heating non-stick pans to that temperature. I use my stainless steel.
Here is a recipe I find myself making again and again.
Leeks, Mushrooms, and Smoked Gouda Frittata
6 large eggs
2 tbs heavy cream
1/2 cup shredded smoked Gouda
1/2 tsp salt
1 tsp freshly ground pepper
1/4 cup (small handful) fresh, finely chopped parsley
1 large leek
2 cups mushrooms sliced
2 tbs butter or ghee
1 tbs olive oil or coconut oil
- Preheat broiler on high and place the oven rack in the upper one third of the oven.
- Place a large, oven-safe skillet (10 – 12 inch) over medium high heat and add the olive oil and butter.
- Add the leeks and the mushrooms and cook until the leeks and brown and soft and the mushrooms have browned.
- In a separate bowl, whisk together the eggs, heavy cream, salt, pepper, parsley and half of the cheese.
- Add the egg mixture to the pan. Slowly stir the sides and the bottom of the pan until you have large curds of egg mixture with wet parts in between.
- Allow the mixture to cook for another two minutes or until the underside has set.
- Sprinkle the rest of the cheese on top and place the frittata under the broiler for 5 – 7 minutes.
- When the top is brown, remove the pan from the oven.
- Allow to cool from 5 – 15 minutes before eating.