Spring is in the air and my go to ingredient is Eggs! If there were such a thing as a single perfect food, eggs would be a top contender. They’re inexpensive, work for any meal (even dessert!), and are the ideal little package of protein, fat, and essential vitamins and minerals. Oh, and they’re really delicious.
1 large leek, white and pale green part only, halved lengthwise
1 1/2 tablespoons olive oil
1 small spring onion, trimmed and cut crosswise into thirds, or 2 large scallions, trimmed
8 large eggs
1/3 cup whole milk
1/4 cup chopped mixed tender fresh herbs (such as chives, dill, and/or tarragon)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup crumbled garlic-and-herb spreadable cheese such as Boursin
Preheat oven to 350°F. Rinse leek halves under cold water, separating layers and rubbing leaves to remove any grit trapped between layers. Pat dry thoroughly. Cut each leek half crosswise into 2- to 3-inch pieces. Heat oil in a 10-inch nonstick ovenproof skillet over medium. Add leek pieces, cut side down, and spring onion; cook, covered, until bottoms are deeply browned and leek pieces are tender, 8 to 10 minutes. Remove from heat. Carefully remove mixture from skillet, taking care to keep leek pieces intact, and transfer to a plate.
While leek mixture cooks, whisk together eggs, milk, fresh herbs, salt, and pepper in a medium bowl.
Pour egg mixture into skillet; cook over medium, gently stirring often, until eggs form large curds, about 1 minute. Remove from heat. Arrange leek mixture, browned sides facing up, on top of egg mixture in skillet. Sprinkle evenly with cheese. Transfer skillet to oven and bake until center is just set, 10 to 12 minutes. Run a rubber spatula around edge of frittata to loosen from skillet; slide frittata onto a plate. Cut into 4 pieces, and serve.
Nutrition Facts (Per Serving):
263 calories; fat 20g; cholesterol 385mg; sodium 583mg; carbohydrates 6g; dietary fiber 1g; protein 15g; sugars 3g; saturated fat 7g.