Monday, August 10, 2009

Baked Frittata w/ Prosciutto, Arugula & Leeks

leek frittata4

A frittata is an Italian omelet made in a frying pan or cast iron skillet with lots of yummy veggies and/or cheese.

I made a frittata, but baked it in the oven this time to set.
No cream, no butter, just lots of eggy goodness.

This was perfect served for brunch with some fruit on the side.
And because there is no crust like in a quiche to get soggy, you can make this ahead and reheat before serving.
Or like me, you can take it to the beach the next day, packed in the cooler and eaten with your hands!



Baked Frittata w/ Prosciutto, Arugula & Leeks:

3 leeks, washed and sliced thin
4 slices of prosciutto, chopped (you can use pancetta)
salt & pepper
5 eggs
2 cups of grated Gruyere cheese
1/4 cup of baby arugula, stems trimmed

Butter a pie dish and preheat oven to 350F.

In a frying pan, saute leeks in olive oil for a few minutes on medium, till translucent. Add in prosciutto strips at the last minute. Set pan aside.

In a large bowl, whisk your 5 eggs and add 2 cups of cheese.
Add your leeks and ham to the bowl and salt & pepper to taste.
Mix in your baby arugula and spread in pie dish.



Bake for 35 minutes until the top is golden.
Let cool 10 minutes. Slice and serve. This is also good at room temperature.



21 comments:

Ciao Chow Linda said...

That is the perfect picnic food - or beach food. I love the way these turn out in the oven - and you don't have to worry about flipping them. It looks delicious with the ingredients you chose.

lisa said...

Looks delicious! Gruyere is my favorite cheese for a frittata.

The Japanese Redneck said...

Great looking frittata. Would love to have it warmed up for breakfast.

Ramona

Lisa said...

Frittatas are great leftover. Love the Gruyere cheese.

kat said...

I too love these at room temp, a great late night snack!

Patsyk said...

Love frittatas! My kids will even take the leftovers in their lunch at school so I like to toss in some healthy spinach as well!

T.W. Barritt at Culinary Types said...

I love playing with different frittata combinations. And you have proven, as I suspected that the dish is just as easily baked, as done on top of the stove.

noble pig said...

Stacey this is a winner, very nicely done...

Maria said...

Delicious!

StaceyEsq said...

Love it, can't wait to make it -- but damn, leeks are a pain in the ass to clean. Right up there with spinach. Totally worth it in the end, right?

Pam said...

What a tasty frittata - I love all the ingredients you threw in there.

The Food Hunter said...

Sounds like the perfect beach food...now if we only had a beach here in Phoenix. :-)

Karen said...

Looks good! (And no mice!!) LOL

Giff said...

what's not to love about these ingredients! was thinking of you and H this weekend when we went to visit my sis in Pton, NJ. Town is a lot more commercial since I went to school, which I imagine the students and faculty enjoy.

Bob said...

Mmmm, frittata. Looks great. My girlfriend has been after me to make a frittata recently. I really should do it...

Proud Italian Cook said...

I love how you always cook with leeks, something I don't buy enough of. You're so inspiring!!

Jamie said...

Oooh I so love the mix of ingredients for your frittata. Wonderful! My man would love this, too!

LaDue & Crew said...

Ooooh I miss frittatas! Haven't made one in so long!

Bluebird NY said...

Looks tasty! As usual, your pictures make me hungry....

Anonymous said...

Stacy, this looks great! Question: do you think it would taste OK to sub basil for argula as I have tons?

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