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