One of my go-to brunch recipes is a super simple frittata. With minimal effort, you get something that looks way more impressive than your basic scrambled eggs. Frittatas are great because the flavor options are endless—sun-dried tomato and artichoke, mushroom and spinach, sweet potato and kale. As we head into spring, however, my favorite variation is leek and Gruyère. Follow the jump for the recipe, and stay tuned for more spring brunch inspiration (an outfit and a table setting) this week!
Leek & Gruyère Frittata
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 large leek, washed and thinly sliced
Freshly ground pepper
6 large eggs
1/2 cup milk
1/2 cup of Gruyère cheese, grated
Crushed red pepper flakes
Preheat oven to 375 degrees. Heat the butter and olive oil over medium heat in a 10-inch, oven-safe skillet. Saute the leek slices until soft and just barely browned, about 6 minutes. Season with lots of salt and pepper and a dash of garlic powder. In a bowl, beat the eggs and milk to combine. Pour over the leek slices into the skillet. Sprinkle the top with cheese and red pepper flakes. Let cook for about 5 minutes, or until the edges just set (the middle will still be very runny). Transfer to the oven for 8 minutes to set throughout.
*Recipe adapted from My Father’s Daughter.