Baked Leek, Potato, and Parmesan Frittata
Back in the days when I woke up and traveled 45 minutes on a train to a job every morning, rainy days used to really get me down. Once I was in the office, there was something almost cozy about all us worker bees tucked into our cubicles while the wind hissed outside. But the getting out of bed was torturous. I have always struggled with the whole getting-out-of-bed ritual to begin with; add a dark, rainy day, and what little resolve I have goes poof.
I never imagined, though, then when my commute was as short as walking to the living room or neighborhood coffee shop, that rainy days would still be my nemesis. That I would still long to lounge and luxuriate. Or that after a few days of gray, I would want to drop it all and high-tail it to Mexico. Life just never stops serving us surprises, does it?
That’s a funny thing about finally getting what you want — it doesn’t always look or feel exactly how you thought it would. Call it human nature or a cruel joke, but so often when we get “there,” sometimes the scenery isn’t quite as breathtaking as we were anticipating. Blame our expectations.
But then, of course, there are the days when we expect nothing; when we’re just on a nondescript stretch of highway. Something about the slant of the light, the song on the radio, and the grip of our hands on the steering wheel creates a moment as breathtaking as a glimpse of the Grand Canyon. Perhaps even more so.
This has nothing to do with frittatas, of course, other than the fact that slices of this subtle, spring treat have sustained me morning, noon, and night these past few days. It is wholesome and simple, and perfect for these rainy days in May.
Baked Leek, Potato, and Parmesan Frittata
adapted from Martha Stewart Living
Serves 8
1 cup water
4 leeks (about 1 pound), white and pale green parts only, rinsed well and sliced into 1/4″-thick rounds
2 garlic cloves, thinly sliced
1 pound Yukon Gold potatoes, peeled and cut into 1/2″ cubes
8 large eggs plus 2 large egg whites
1/4 teaspoon cayenne pepper
3/4 cup park-skin ricotta cheese, drained
1/3 cup finely grated Parmesan
Preheat oven to 375 degrees F. Grease a 9-inch square baking dish or 9-inch oven-safe skillet (I used my cast iron skillet). Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic, and potatoes; season with salt. Reduce heat to medium-low, and cook, covered, until potatoes are just tender, 8-10 minutes. Remove lid and allow to cool slightly.
Whisk together eggs, whites, salt, and cayenne. Whisk in ricotta until evenly distributed. Fold in potato mixture. Mix in 1/4 cup Parmesan. Pour mixture into dish, and sprinkle with remaining Parmesan. Bake for 20-25 minutes until center is set (a knife inserted into the center will come out clean). Let cool for 10 minutes then serve.
Karen: This sounds delicious! And what a great description — it does always seem like once you have something you’ve always wanted, it’s not quite as you envisioned and the reality can be a total surprise!1 year ago
Ruth@GraceLaced: I have so many “nothing to do with frittatas” moments. Thanks for sharing yours. Isn’t it Martha Stewart that luurves eggs? I do think that eggs and every version of the egg, can quite easily soothe any soul.1 year ago
Erin: Sarah I love the way you express things. For sure, managing expectations is a prudent thing, but sometimes you can’t help them getting out of control.
This recipe sounds delicious! And, perfect for those rainy day blues.1 year ago
Samantha Angela @ Bikini Birthday: It’s like my favourite soup in Frittata form! YUM!1 year ago
Megan: OK, PoP ladies — I need answers!
How do you best clean your cast iron skillets so they stay seasoned (and thus get non-stick)?!?
I bought a cast-iron skillet from a flea market on a road trip through the American Southeast last summer, and the lovely Alabamite (?) told me it was seasoned already, but it’s not non-stick.
I’ve been boiling water in it, and then using a wooden spoon wrapped in a rag to clean off the stuck bits, but it’s really a pain. Any suggestions?1 year ago
Erica: I really enjoyed this post, and it’s entirely topical for me. I’m switching jobs in a few weeks, and trying to use it as an opportunity to see what I can do to change my surroundings/attitude, rather than relying on this one external change to do it for me. My new job will keep me at the same income for 30 hours per week instead of 42, and I’m vowing to use the long, luxurious mornings in my bedroom to pursue my dual dreams of writing another book and going back to school. It’s all well and good to think it’ll be easy once I have a less demanding job, but I need to actually remember that it’s up to me, not my hours. Thanks for the inspiration!1 year ago
Rebecca: This sounds (and looks) fantastic! Leeks are one of my favourite vegetables and I have recently become infatuated with quiches, and this is even that much easier. Can’t wait to try it!
@Megan: I clean mine with kosher salt – it’s abrasive but doesn’t scratch or unseason the pan. I basically cover the pan with salt (about 1/4 cup) and then add a bit of hot water (probably about 1/8 cup) and scrub with a sponge or paper towel, then rinse with hot water. Usually about every 3rd time I clean it I heat it up and reseason it lightly with oil afterward. This eHow article has some good info. Hope that helps!1 year ago
Ruth, Yes, how is it that eggs are so soothing? I want to try mine coddled next.
Erica, It is a good problem to have! What I struggle with frequently is the idea that next week is going to somehow feel more expansive and open than this week — but really, it’s just going to feel the same. So figuring how to live your ideal life in those extra hours you now have — really putting that writing and vision into action — can be a challenge, but obviously, a very worthy one. Congrats!
Megan, Like Rebecca, I also rub mine with kosher salt. It can be hard getting over that feeling that it’s not really “clean” at first. The idea of reseasoning with oil ever few uses it a good one.1 year ago
Kristine: I love your blog and how you express yourself. I often expect huge revelations or breakthroughs and am constantly surprised that they usually come when I least expect it.I can’t believe I sold my cast iron pan at a garage sale a few years ago because it was too heavy and awkward to handle. Dumb…1 year ago
Kristine, What a great comment to get on this gray morning. I hope you’ll bear with me on all those non-revelatory days when I just talk about the weather.
And it’s never too late to get a new cast iron pan. They’re only like $30 new, and you can almost always find them at junk stores, too.1 year ago
BB: Hmmm, maybe a good homemade frittata would sway my husband over from his crazy baked egg phobia.
I’m working from home on a gray, dismal, rainy day today, and I have to admit I’m loving it. For me, rain is wonderful as long as you don’t have to get anything done in the midst of it.1 year ago