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 sacred in our house. It's the time we slow down, connect as a family, and enjoy leisurely meals that feel a world away from the hurried pace of the week. For a long time, our weekend breakfast routine revolved around the classic American breakfast—pancakes or waffles, usually followed by a mad dash to get everyone ready for the day's activities. But as our family grew and our palates matured, we craved something more sophisticated, more... grown-up. That's when the frittata entered our lives, and it quickly became a weekend staple.

My love affair with frittatas began, like so many of my culinary adventures, with the legendary Julia Child. Whether it was one of her cookbooks or a captivating episode of her television show, I can't quite recall, but her influence is undeniable. Frittatas are incredibly versatile—a perfect weekend brunch, a light and satisfying lunch paired with a fresh salad, or even a delightful supper. The possibilities are endless!

This particular recipe, my Sunday Frittata with Frizzled Leeks, holds a special place in my heart. The frizzled leeks, that perfectly crispy and golden topping, are inspired by a dish I once tasted at the iconic Union Square Cafe. It was there that I first encountered the word "frizzled," a wonderfully evocative term that perfectly describes the texture of these delicate leeks. I even had the chance to ask Danny Meyer himself about the origin of the word, and it turns out his grandmother, Louise Meyer, was the mastermind behind the original dish. She served mashed potatoes topped with fried onions, a simple but elegant combination that has inspired countless variations over the years.

The beauty of this recipe, and of frittatas in general, lies in their adaptability. Don't have leeks? No problem! Thinly sliced onions, pan-roasted asparagus tips, or even crisped bacon will work beautifully. My grandfather Jan, a man of wisdom and practicality, used to say, "If no fish, then lobster will do." While the lobster part might be a bit extravagant for a Sunday brunch, his point remains: resourceful substitutions can transform a seemingly challenging situation into a culinary triumph.

This frittata is more than just a breakfast dish; it's a testament to the joy of cooking and sharing meals with loved ones. The rich, umami-laden Parmesan cheese adds a depth of flavor that's simply irresistible. And for an extra touch of elegance, I often top the finished frittata with some high-heat charred cherry tomatoes, sprinkled with a pinch of crushed red-pepper flakes. The burst of flavor from the tomatoes complements the creamy eggs and crispy leeks, creating a symphony of textures and tastes that's truly unforgettable.

More than just a recipe, this frittata represents a shift in our family’s weekend routine—a move from hasty breakfasts to a slower, more deliberate approach to nourishing ourselves and each other. It’s a testament to the power of good food to bring people together and create cherished memories. So gather your family, pour yourselves some coffee, and let's make a frittata!

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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