Leek Frittata Recipes Pioneer Woman

Leek, Potato and Ham Frittata with Parmigiano Food …

WEBJan 27, 2020 · 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 …

Rating: 2.5/5(2)
1. Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. 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.

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Frittata Recipe Ree Drummond Food Network

WEBFeb 27, 2015 · Preheat the oven to 450 degrees F. Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and …

1. Preheat the oven to 450 degrees F.
2. Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
3. Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
4. In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.

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