Roasted Red Pepper and Leek Frittata
I love frittatas. They’re a great way to use up odds and ends of veggies and cheese. Plus brunch is the best meal of the day, so there’s that. This one is my go-to recipe, since I ALWAYS have these ingredients on hand, but we’ll explore more frittatas in the coming weeks.
In a small skillet over medium heat, melt butter and olive oil together. Once butter bubbles, add leeks & onions, some salt and pepper and cook until translucent.
Add peppers and garlic, and toss together.
Scramble eggs, milk, and 1/4 cup parmesan with a little more salt and pepper and pour into pan with veggies. Mix together carefully, reduce heat to low and let sit for a few minutes until eggs are halfway cooked.
Sprinkle the rest of the parmesan and arrange Brie on top, and broil in oven on high for 5 minutes, or until eggs are puffed up and cheese is bubbly and browned on top. Wiggle the pan to make sure that center of eggs is done. Should not jiggle.
Set on stove and let cool a bit before cutting.
I always serve this with toast and handmade jam. Pictured is my sourdough bread and three different jams made by a friend.
- Pat of butter and a little squirt of olive oil
- 1 leek, cleaned, halved longways, and sliced thin
- 1/4 cup diced onions
- 1/4 cup chopped roasted red peppers
- 4 cloves garlic, minced
- Salt & pepper
- 6 eggs
- Splash of milk
- 1/2 cup grated parmesan, split
- Sliced Brie