Sunday Frittata with Frizzled Leeks

Sunday Frittata with Frizzled Leeks
Sunday Frittata with Frizzled Leeks
I began making frittatas regularly when our family transitioned from the pancakes-or-waffles-every-weekend phase into more grown-up breakfasts. As in much of my cooking, I believe I first learned to make a frittata from Julia Child, in one of her books or her television shows. You can whip up a frittata for any meal: for a weekend breakfast, or with a green salad for lunch, or supper. The frizzled leeks are inspired by a dish served at Union Square Cafe in its early years. It was the first time I saw the word frizzled. Fun word, I thought, and asked Danny Meyer where it came from. My grandmother, Louise Meyer used to serve mashed potatoes with fried onions on top, he said. When we opened Union Square Cafe in 1985, we substituted rutabaga for the potatoes, and leeks for the onions. That became our Mashed Turnips with Frizzled Leeks. To avoid using the word fried, I landed upon frizzled. After that, frizzled leeks found their way onto everything from mashed potatoes to scallops, an omelet, red snapper, and just about everything except for ice cream. If you dont have leeks, then thinly sliced onions, pan-roasted asparagus tips, crisped bacon all work fine. Concerning culinary substitution, I think of the Russian proverb that my grandpa Jan would trot out about many things in life: If no fish, then lobster will do. Apparently, lobster prices under the czar were less steep than they are in present-day America, but I took his point. As I noted earlier, Parmesan cheese has a lot of umami, which contributes to the high FPC of this recipe, especially when I top the finished frittata with some cherry tomatoes charred at high heat and pepped up with crushed red-pepper flakes.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
Egg Breakfast Brunch Broil Sauté Parmesan Leek Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • freshly ground black pepper
  • 3 tablespoons olive oil
  • coarse salt to taste
  • 1/2 cup freshly grated parmesan cheese
  • 2 leeks, halved, cut lengthwise into strips no wider than a strand of spaghetti, and very well rinsed to remove all grit
  • 8 to 10 eggs, lightly whisked
  • Carbohydrate 8 g(3%)
  • Cholesterol 370 mg(123%)
  • Fat 23 g(36%)
  • Fiber 0 g(1%)
  • Protein 18 g(37%)
  • Saturated Fat 7 g(34%)
  • Sodium 333 mg(14%)
  • Calories 315

A Weekend Brunch Delight: My Sunday Frittata

Weekends are precious. They're a time for slowing down, connecting with loved ones, and indulging in those little luxuries that make life feel richer. For me, that often means a leisurely brunch, a departure from the usual weekday hustle. And nothing says weekend brunch like a perfectly cooked frittata. This isn't just any frittata, though. This is my Sunday Frittata with Frizzled Leeks – a recipe that's become a cherished tradition in my home.

The journey to this particular recipe is a bit of a story in itself. It all started with a desire to move beyond the predictable pancake and waffle routine that had dominated our weekend mornings. We were ready for something more sophisticated, something that felt a little more grown-up. That's when I discovered the magic of the frittata. I remember learning the basics from the incomparable Julia Child – a culinary icon whose influence is woven throughout my cooking.

The frizzled leeks are a twist I added, inspired by a dish I once encountered at the legendary Union Square Cafe. The term "frizzled" itself captivated me; it seemed so evocative. I learned from Danny Meyer, the restaurant's owner, that the origin lay with his grandmother, Louise Meyer, who served mashed potatoes topped with fried onions. The cafe's version cleverly substituted rutabaga for the potatoes and leeks for the onions, a substitution that ultimately inspired the 'frizzled' leeks in my frittata. The texture is wonderfully crispy, providing a delightful counterpoint to the creamy eggs.

The beauty of a frittata lies in its versatility. It's not just a breakfast dish; it transitions seamlessly into lunch or even a light supper. Serve it with a crisp salad for a complete meal. The recipe itself is wonderfully adaptable. Don't have leeks? No problem! Thinly sliced onions, pan-roasted asparagus, or even crisped bacon can all work beautifully. My grandfather Jan, a wise man with a penchant for culinary pragmatism, would often say, "If no fish, then lobster will do." While I doubt he had frittatas in mind, the sentiment perfectly encapsulates the spirit of culinary flexibility.

This Sunday Frittata is more than just a recipe; it's a ritual, a small act of self-care amidst the week's demands. The process of gently sautéing the leeks, whisking the eggs, and watching the frittata puff up in the oven is meditative. It's a reminder to slow down, to savor the simple pleasures, and to appreciate the art of good food. The finished product is a celebration of flavor – the subtle sweetness of the leeks, the richness of the cheese, the delicate texture of the eggs. And, yes, the final flourish of cherry tomatoes charred to perfection with a hint of chili flakes adds that extra touch of sophistication.

So, the next time you find yourself craving a weekend brunch that's both satisfying and effortlessly elegant, I encourage you to try my Sunday Frittata with Frizzled Leeks. It's a recipe that’s perfect for lazy Sunday mornings, casual weekend gatherings, or even a quiet moment of indulgence for yourself. The process is simple, the result is spectacular, and the memories it creates are priceless.

Step-by-step

    • Preheat oven to 350 degrees.
    • In an ovenproof skillet, sauté the leeks in 2 tablespoons olive oil over very low heat (just the hint of a sizzling sound) for about 10 to 15 minutes until crispy and golden brown.
    • Remove from skillet and set aside.
    • In the same ovenproof skillet, add remaining olive oil and heat for 30 seconds. Pour in whisked eggs.
    • Adjust heat to low (just above simmer), and let the eggs begin to set, undisturbed for a minute.
    • Remove skillet from stove, and place in the top third of the oven.
    • After 3 or 4 minutes, check to see how cooked the eggs are. They should still be slightly runny in the middle.
    • Taking a small handful at a time, distribute the leeks over the eggs and continue to cook.
    • After 2 more minutes, turn the oven to broil setting. Sprinkle the grated cheese over the entire surface of the eggs.
    • Broil for 1 to 2 minutes. The frittata will puff up, and the edges should be golden brown.
    • Season with black pepper and salt.
    • Cut into pielike wedges, and serve.
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