On-hand ingredients make this simple skillet frittata a
must-have recipe for busy weeknights. Substitute other deli meat and
cheese to your taste.
Ingredients:
2 tbsp (30 mL) salted butter
1 cup (250 mL) thinly sliced leeks, white and light green parts only
1 clove garlic, minced
8 eggs
1/4 tsp (1 mL) salt
Pinch pepper
1 cup (250 mL) diced Black Forest ham
3/4 cup (175 mL) shredded Gruyère cheese
1/4 cup (60 mL) chopped fresh parsley
1 cup (250 mL) thinly sliced leeks, white and light green parts only
1 clove garlic, minced
8 eggs
1/4 tsp (1 mL) salt
Pinch pepper
1 cup (250 mL) diced Black Forest ham
3/4 cup (175 mL) shredded Gruyère cheese
1/4 cup (60 mL) chopped fresh parsley
Preparation:
In 9- or 10-inch (23 or 25 cm) nonstick ovenproof skillet,
melt butter over medium heat; cook leeks and garlic, stirring
occasionally, until leeks are softened and golden, about 6 minutes.
In bowl, whisk together eggs, 1/4 cup (50 mL) water, salt and pepper; pour over leeks. Sprinkle with ham, cheese and parsley; cook over medium-low heat until bottom and side are firm but top is still runny, about 7 minutes.
Broil until frittata is golden and set, about 2 minutes.
In bowl, whisk together eggs, 1/4 cup (50 mL) water, salt and pepper; pour over leeks. Sprinkle with ham, cheese and parsley; cook over medium-low heat until bottom and side are firm but top is still runny, about 7 minutes.
Broil until frittata is golden and set, about 2 minutes.
Servings: 6
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