Leek And Crème Fraîche Frittata Recipes

GRILLED FRITTATA WITH ZUCCHINI, LEEKS, CRèME FRAîCHE AND HARISSA

Steps:

• Light a grill or preheat a grill pan; if you're using a charcoal grill, leave one spot cooler for indirect cooking. Lightly brush both sides of the zucchini and the leeks with olive oil and season with 1/2 teaspoon salt and pepper. Grill the zucchini over high heat, turning once, until nicely browned and tender, about 2 minutes per side. Transfer to a work surface, let cool slightly and slice crosswise 1/2 inch thick.
• Grill the leeks over high heat until grill marks form, about 2 minutes per side, then move the leeks to a cooler part of the grill and grill over moderately low heat, turning occasionally, until just tender, about 15 minutes. Transfer the leeks to a work surface and let cool slightly. Remove the outer leaf and thinly slice the leeks crosswise, discarding any tough dark green pieces.
• Turn the grill burners to moderate heat or, if you're using a charcoal grill, let the hot coals cool slightly. Brush a seasoned 12-inch cast-iron skillet generously with olive oil and set it on the grill.
• In a large bowl, whisk the eggs with 1/4 cup of the crème fraîche and remaining 1 teaspoon salt. Stir in the cooled vegetables. When the skillet is hot, carefully pour in the eggs and vegetables. Using a spoon, carefully dollop the remaining 2 tablespoons of the crème fraîche and the 2 teaspoons of harissa around the top of the eggs. Close the grill and cook the frittata for about 15 minutes, moving the skillet a few times to make sure it's evenly heated, until the eggs are puffed and set.
• Let the frittata cool slightly, then garnish with the basil leaves. Slice the frittata into wedges and serve, passing more harissa at the table.

LEEK AND GRUYERE FRITTATA

Steps:

• Preheat oven to 375 degrees F.
• Heat buuter and oil in a 10 inch cast iron skillet over medium heat.
• Saute leek slices until sft and barely browned. Season with salt and pepper.
• Meanwhile, beat eggs and milk together in a mixing bowl. Pour over leeks and sprinkle with cheese. Let cook for about 5 minutes, until edges are just set. Stick in oven for 8 minutes. Frittata should be just set throughout.

LEEK AND CRèME FRAîCHE FRITTATA

Steps:

• Preheat oven to 375 degrees F. Separate the yolks from the whites of two eggs. Place the whites in the metal bowl set on top of the dish towel (to prevent moving) and whisk to soft peaks. Set aside. In another bowl, whisk 4 eggs, plus the 2 leftover egg yolks. Use a Microplane to grate the garlic into the eggs. Season with salt and pepper and set aside.
• For the filling: Heat a skillet over medium-low heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Slice the leek in half lengthwise (make sure there's no grit!), then thinly slice across. Add leeks to the skillet along with another tablespoon of oil, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the leeks begin to wilt but have not taken on any color; then add the vinegar. Toss, then stir the leeks into the eggs. Wipe the skillet clean; then add the remaining butter and teaspoon of olive oil over low-medium heat. Quickly re-whisk the egg whites, then fold into the frittata mixture. Pour eggs into the skillet and gently scramble until the eggs are set, then place in the oven for 8-10 minutes.
• Finish the dish: Remove the frittata from the oven and garnish with dollops of crème fraîche, chopped parsley, and aleppo pepper.