Among the dishes I enjoyed eating back when I was in kindergarten was the frittata. Continue reading
It’s actually the only food I remember they made in that canteen, except for the letter soup served with individually wrapped cream cheese. I remembered and rediscovered the pleasure of eating this dish when I began cooking more seriously about five years ago. I found this baked version on cookieandkate and it’s great because it’s so easy and fuss free that I will surely be making it again and again. Depending on the season and on what veggies I find, it’ll be fun to test all those possible flavour combinations.
Baked Carrot Leek Frittata
150 g carrots peeled and ends cut off
140 g leeks
1 tbsp. butter
60 g grated Gruyere
a generous splash of cream
2 tsp. thyme
Salt and pepper
Heat oven at 200°C.
Julienne the carrots either with a peeler or by using a knife. If using a knife, cut the carrot into about 4-5 cm sections. Slice lengthwise one side of the carrot. Place cut side of carrot down so it doesn’t roll when cutting. Cut carrot into thin slices lengthwise. Stack a few slices on top of each other and slice again lengthwise. You will end up with thin matchsticks. Then julienne the leeks. Again, cut into 4-5 cm sections, divide in half lengthwise and (always lengthwise) thinly slice.
Pace a pan on a medium heat and add the butter, once melted add the vegetables, thyme, salt and pepper and cook for about 5 min, or until just softened. Once done set aside to cool a little.
In a bowl break the eggs and add the cream, the grated cheese, salt and pepper.
Line a baking dish with oven paper and start by placing the vegetables, on top pour the egg mixture. Move the vegetables a little around to make sure the egg is evenly distributed.
Bake for 20-25 min, once the center of the frittata is a little puffed up and bouncy, it’s ready.