Leek & Gruyere Frittata

How many egg recipes have I shared here on LAQ Fitness?

A lot.

It’s because I eat a lot of eggs – poached, scrambled, fried, in quiche, fritattas, etc – and I never get tired of them!  Quiche and frittatas are great make-ahead, high-protein options for weekday meals, especially breakfasts.  Back in the days when I woke up, dressed up, and rushed into D.C. for work, it was not uncommon for me to open the fridge, whack off a slice of quiche, wrap it in a paper towel and eat it in the car (by hand, natch) while driving into work.  Just keepin’ it classy:)  But hey – don’t judge, because while it may’ve looked ridiculous, at least it kept me from rolling into Starbucks and getting a giant, icing covered scone.  (Not that I didn’t do my fair share of that, too.  Hello, blood sugar-trashing, fat- storing nightmare…)

Nowadays, frittatas come to mind as a protein-loaded breakfast option I recommend to clients.  They tell me they don’t have time to cook eggs in the morning before work.  No problem.  Make a frittata!  That way you can just slice it, reheat it (though I love them cold), and go.  Bake one on a Sunday afternoon – it only takes 15-20 minutes- and have it for breakfast until its gone!

This Leek & Gruyere Frittata also makes a nice light lunch or dinner option.  As soon as it came out of the oven, I paired a slice with a big fistful of mixed greens tossed in the anchovy vinaigrette I made yesterday.  I highly recommend this combo…

Leek & Gruyere Frittata
(Adapted from Gwyneth Paltrow’s “My Father’s Daughter” – ANOTHER good recipe from this book!)

INGREDIENTS

1/2-1 Tbs. unsalted butter*
1/2-1 Tbs. olive oil*
2 Leeks, washed & sliced (tough, dark green tops discarded)
salt & pepper
6 large organic eggs
1/2 c. organic milk
1/3 c. (2 oz) Gruyere, shredded

[*I try to reduce oil and butter when/if I can. The original recipe called for a tablespoon of each, but half of each was more than enough to cook the leeks in. Also, I doubled the amount of leeks because I’m obsessed with them and more is better!]

Preheat oven to 375 degrees.

Add butter and olive oil to a 10″ skillet over medium heat. Add leeks and cook for 6-8 minutes, or until soft. Stir them occasionally as you don’t want them turning brown/burning on the edges. Season with salt & pepper.

Combine eggs and milk in a medium bowl. Pour over leeks. Sprinkle with shredded Gruyere cheese and let cook for 5-6 minutes or until edges start to set.

Put into the oven for 8-10 minutes until set in the middle. I wanted the top to be golden brown, so I turned the broiler on high until the cheese was bubbly and browned.

4 Comments on Leek & Gruyere Frittata

  1. Looks good, Leslie! Keep up the good work!

  2. Sounds yummy! We eat a ton of eggs, too so I’ll add this to my list of recipes to try. Actually making Mexican Baked Eggs tonight.

  3. Nicole Russell | January 26, 2014 at 7:10 pm | Reply

    I just made this and it’s fabulous! Your website is now on my go-to list of websites with recipes I want to try!

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