Leek and Gruyère frittataPosted: November 6, 2012
This came together in a matter of minutes and that’s what I love about it. No fuss! It also transports well and can be eaten anywhere – for breakfast or lunch! This is one of my favourite ‘pre-prep’ meals which is a lifesaver when you’re on the run and don’t want to spend money on stale, carb-laden sandwiches.
1 medium onion – finely chopped
2 small leeks – cut in half and chopped thinly in half moons
2 tbs olive oil
1/2 tsp salt
1/2 tsp black pepper
1 fresh stalk of thyme – leaves torn off
4 eggs – beaten
1/4 cup grated Gruyere cheese
Heat a frying pan to medium high and sauté onions until they start to soften. Add the leeks and turn down the temperature. Add the thyme and cook slowly for about 10 minutes.They should become fragrant and sweet. Season with the salt and pepper.
Pour the eggs over the vegetables ensuring that there is an even layer across the pan. Once the egg has cooked but still looks slightly ‘watering’ on top, sprinkle over the cheese and place under a hot grill for 2 minutes until cooked through.
Serve immediately or allow to cool and place in a plastic container for later.