Sunday, March 21, 2010

Sunday Brunch :: Potato, Leek & Fontina Frittata

What could be better on a Sunday morning than a sunshine-filled brunch out on my balcony with the NY Times and a quick and simple frittata? My relaxing brunch was followed with a trip up to Architectural Digest's Home Design Show at Pier 94 to check out some inspiring tableware designs. Photos to come tomorrow...

Potato, Leek & Fontina Frittata
serves 4 to 6

1 Tbsp unsalted butter
1/3 cup thinly sliced leeks
3 small baby potatoes, boiled until soft (or microwaved for 2 minutes) and cut into thin slices
1/2 cup grated fontina cheese
6 eggs
1/4 tsp salt, or more to taste
freshly ground black pepper to taste

Preheat broiler. In a medium skillet over medium-high heat, saute leeks and potato slices in butter for 3 to 4 minutes. Whisk together fontina, eggs, salt and pepper. Pour egg mixture into pan over leeks and potato and cook until frittata is almost set, about 4 or 5 minutes. Place skillet under broiler for 3 to 4 minutes until golden brown.
Round out the meal with a simple salad of mixed greens (I used the leftover blood orange vinaigrette from last week's beet salad) and sparkling water with fresh orange slices.

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