Leek Potato And Ham Frittata With Parmigiano Recipes

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POTATO AND LEEK FRITTATA



Potato and Leek Frittata image

An easy breakfast or brunch dish that the whole family will love.

Provided by Cook and a half

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 45m

Yield 6

Number Of Ingredients 7

1 tablespoon butter
2 leeks, white and light-green parts thinly sliced
2 cups shredded potato
8 eggs
½ cup shredded mozzarella cheese
½ cup grated Parmesan-Reggiano cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  • Heat butter in a skillet over medium heat; cook and stir leeks and potato in the melted butter until softened, 8 to 10 minutes. Spoon leek mixture into the prepared baking dish.
  • Beat eggs, mozzarella cheese, Parmesan-Reggiano cheese, salt, and pepper together in a bowl. Pour egg mixture over leek mixture.
  • Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Nutrition Facts : Calories 222.8 calories, Carbohydrate 14.3 g, Cholesterol 265 mg, Fat 12.1 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 5.4 g, Sodium 276.2 mg, Sugar 2.2 g

LEEK, POTATO AND HAM FRITTATA WITH PARMIGIANO



Leek, Potato and Ham Frittata with Parmigiano image

Provided by Anne Burrell

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup extra-virgin olive oil
2 leeks, white part only, cut into 1/4-inch dice
Kosher salt
3 Yukon gold potatoes, peeled, cut into 1/2-inch dice
Pinch crushed red pepper
1/2 pound ham steak, cut into 1/2-inch dice
8 large eggs
1/2 cup grated Parmigiano
2 cups mesclun mix or mixed greens
2 tablespoons red wine vinegar

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat a 12-inch nonstick saute pan with 3/4 cup oil, add the leeks to the pan, season with salt and bring to a medium heat. Cook until the leeks are starting to soften and are very aromatic, 5 to 6 minutes. Toss in the potatoes, season with a little more salt and the crushed red pepper, about 3 minutes. Add the ham and the remaining 1/4 cup of oil. Cook, stirring occasionally to be sure the potatoes do not stick to the bottom of the pan, until the potatoes start to soften, 15 to 18 minutes.
  • Meanwhile, beat the eggs with about 2 tablespoons water to a smooth consistency in a bowl, then add a heavy pinch of salt and half the grated cheese and beat together until the eggs and cheese are a smooth, homogeneous mixture.
  • Using a colander or mesh strainer, carefully strain out the excess olive oil from the potato-leek mixture and reserve. Return the potato-leek mixture to the pan and stir in the eggs. Cook over medium heat, stirring occasionally, until the eggs start to cook around the outside edges of the pan. Transfer the pan to the oven and bake until the eggs are cooked through, about 18 minutes.
  • Remove the pan from the oven. Place a snug fitting lid or a baking sheet on the pan, then hold the handle of the lid, swing the pan and flip the frittata onto the pan lid. Commit to it! It's fun! Slide the frittata onto a plate. You can serve this hot or at room temperature.
  • Toss the mixed greens with the red wine vinegar, 2 tablespoons of the reserved potato-leek oil and a pinch of salt in a bowl. Serve with slices of the frittata.
  • You gotta break some eggs to make frittata!

POTATO LEEK FRITTATA



Potato Leek Frittata image

Provided by Marisa @ Uproot from Oregon

Categories     Main

Time 40m

Yield 4

Number Of Ingredients 7

2 large leeks
1 small russet potato
2 tablespoons olive oil
6 large eggs
¼ teaspoon garlic powder
¼ teaspoon salt
cracked pepper and red pepper flakes

Steps:

  • Preheat the oven to 375 degrees.
  • Prep the leeks by slicing the white and light green parts into ⅛ of an inch disks, and then washing them in a bowl of water. They are typically quite sandy so do this until the water is clear and then dry them in a towel.
  • Prep the potato by slicing it thinly into ⅛ of an inch disks.
  • In an pan on medium heat with 2 tablespoons olive oil, begin sautéing potato slices. We want them to begin to look translucent and get about ⅔rds of the way cooked.This should take around 7 minutes.
  • Remove the potatoes from the pan and line a pie plate with about ⅔ of the potatoes. Set the extra potatoes aside.
  • In the same pan you cooked the potatoes, sauté the leeks for 2 minutes and then add them on top of the pie pan. Add in any leftover potato slices at this point.
  • Whisk together eggs, garlic powder, and salt and pour the mixture on top of the vegetables.
  • Bake the frittata for 20 minutes and top with cracked pepper and red pepper flakes.

BAKED LEEK, POTATO, AND PARMESAN FRITTATA



Baked Leek, Potato, and Parmesan Frittata image

Served warm or cold, this comforting dish works for almost any occasion.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 10

1/2 teaspoon extra-virgin olive oil
1 cup water
4 leeks (about 1 pound), white and pale-green parts only, rinsed well and sliced into 1/4-inch-thick rounds
2 garlic cloves, thinly sliced
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes
Coarse salt
8 large eggs plus 2 large egg whites
1/4 teaspoon cayenne pepper
3/4 cup part-skim ricotta cheese, drained
1/3 cup finely grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees. Brush a 9-inch square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic, and potatoes; season with 1/2 teaspoon salt. Reduce heat to medium-low, and cook, covered, until potatoes are just tender, 8 to 10 minutes. Let cool.
  • Whisk together eggs, whites, 1/2 teaspoon salt, and the cayenne. Fold in potato mixture and ricotta. Mix in 1/4 cup Parmesan cheese. Pour mixture into dish, and sprinkle with remaining Parmesan. Bake until edges are set, about 12 minutes. Reduce oven temperature to 325 degrees, and bake until set and a knife inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes. Cut into 8 squares.

Nutrition Facts : Calories 192 g, Cholesterol 222 g, Fiber 2 g, Protein 13 g, SaturatedFat 3 g, Sodium 413 g

POTATO AND LEEK FRITTATA



Potato and Leek Frittata image

I love frittatas cause they can be made several hours in advance and served later in the day, at room temperature - when I think they taste best.

Provided by evelynathens

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs potatoes
3 cups thinly sliced white and pale green part leeks, washed well and drained
2 tablespoons butter
12 large eggs
1/2 cup parmesan cheese, grated
1/2 cup gruyere cheese, coarsely grated (or you can use 1 full cup of either cheese)
2 tablespoons snipped fresh chives
2 tablespoons minced fresh parsley
2 tablespoons olive oil

Steps:

  • Steam potatoes, covered, for 20-25 minutes, or until tender.
  • Let cool until they can be handled.
  • Peel and cut crosswise into thin slices.
  • In a 12 inch non-stick skillet, cook the leek in the butter over moderately-low heat, stirring, for 12-15 minutes, or until very soft.
  • Season to taste.
  • In a large bowl, whisk together eggs, ½ cup parmesan, ½ cup gruyere, chives, parsley and season to taste.
  • Whisk until combined well.
  • Stir in leek and potatoes.
  • In the cleaned skillet, heat the oil over moderate heat until hot but not smoking.
  • Pour in egg mixture, distributing potatoes evenly, and cook, without stirring, for 10-12 minutes, or until edge is set but center is slightly soft.
  • Put a plate, larger than the skillet, over the skillet and 'flip' frittata onto it. Gently slilde frittata back into skillet, now browned-side-up and continue cooking until other side has set, about 4 minutes longer.

Nutrition Facts : Calories 405.1, Fat 23.4, SaturatedFat 9.4, Cholesterol 399.4, Sodium 350, Carbohydrate 27.3, Fiber 3.4, Sugar 3.1, Protein 21.5

CLASSIC HAM AND LEEK FRITTATA



Classic Ham and Leek Frittata image

A frittata is a classic Italian egg dish, similar to a French omelette or a quiche, which is typically enriched with meats, cheeses, and vegetables, and usually flavored with herbs. I love them. They are great for any meal of the day, hot or cold, and are the perfect brunch meal. There are an endless amount of frittata recipes, as they can be made out of any concoction of ingredients you can come up with. And I will admit, I've made better-tasting versions than this classic recipe I'm sharing today. But being a classic, I wanted to post this as an introduction to the delicious world of frittatas. Make it. It's good. And then build upon its basics to create your own delicious frittatas. Once you start, you will become addicted to them much like I am. Happy cooking... Enjoy!

Provided by Jothan Yeager

Yield 3

Number Of Ingredients 10

2 tablespoon unsalted butter
one 6-ounce yukon gold potato, diced
6 large eggs
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 teaspoon chopped thyme
1/2 cup milk, preferably whole milk*
1 leek, white and light green parts only, chopped
3 ounce ham, chopped
3 ounce mixed grated aged cheese, such as 1/2 gruyère and 1/2 irish white cheddar

Steps:

  • Preheat the oven to 350 degrees.
  • Heat a 10-inch cast-iron skillet over high heat until medium hot. Reduce the heat to medium. Add the butter and melt until bubbling, swirling to coat the pan. Add the diced potato and cook, stirring occasionally, until soft and lightly browned.
  • Meanwhile, crack the eggs into a mixing bowl and beat with a whisk until the yolks are completely incorporated into the whites. Beat them longer than you would normal scrambled eggs, so as to incorporate more air into them. (The air helps the frittata to bake up light and fluffy.)
  • Add the salt, pepper, thyme, and milk, and beat again until smooth and lightly frothy.
  • Once the potatoes are browned, add the leek and ham, and sauté for several minutes, stirring occasionally, until the leek is soft. Remove from the heat and add the beaten eggs on top of the potatoes, leek, and ham.
  • Top evenly with the grated cheese, then place the skillet in the oven. Bake for 15 minutes. Remove from the oven and serve in sliced wedges with any garnish and/or accompaniment you would like (such as herbs, beans, sour cream, fruit, toast, crackers and jam, etc.).

Nutrition Facts : ServingSize 1 serving, Calories 469 calories, Sugar 4 g, Fat 32 g, Carbohydrate 16 g, Cholesterol 449 mg, Fiber 2 g, Protein 30 g, SaturatedFat 16 g, Sodium 726 mg, TransFat 0.4 g

HAM AND LEEK FRITTATA



Ham and Leek Frittata image

This frittata is held sturdy by leeks, ham, and potatoes. It may be served at room temperature in its skillet.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

8 ounces small red potatoes, halved
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
12 large eggs
2 teaspoons Dijon mustard
2 dashes hot sauce, such as Tabasco
2 tablespoons unsalted butter
2 leeks, white and pale-green parts only, thinly sliced crosswise, rinsed well
8 ounces baked ham, cut into 1/4-inch pieces

Steps:

  • Preheat oven to 400 degrees. Arrange potatoes on a rimmed baking sheet. Drizzle with 1 tablespoon oil; season with salt and pepper. Roast until tender and golden brown, about 30 minutes. Set aside.
  • Preheat broiler. Whisk eggs, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the hot sauce in a large bowl; set aside.
  • Heat butter and remaining 2 tablespoons oil in a large cast-iron skillet over medium heat until butter has melted. Add leeks; cook, stirring, until soft, about 5 minutes. Add ham; cook, stirring, until heated through, about 2 minutes.
  • Add egg mixture, and gently stir with a heatproof rubber spatula. Cook, using spatula to pull eggs away from sides, allowing uncooked egg to run underneath, until almost set, about 8 minutes.
  • Arrange potatoes over top of frittata. Broil frittata until set and lightly golden, 30 seconds to 1 minute. Serve, cut in wedges, warm or at room temperature.

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