Leek, Carrot and Tarragon Frittata
- 1 1/2 cups leeks finely sliced
- 1 1/2 cups carrots thinly sliced
- 1 x salt and black pepper to taste
- 1 1/2 tablespoons olive oil or any vegetable oil
- 4 cloves garlic or to taste, finely chopped
- 8 large eggs
- 2 tablespoons milk
- 3 1/2 tablespoons tarragon leaves freshly and finely chopped
- Heat 1/2 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet or a cast iron pan.
- Stir in the carrots and leeks, cook, stirring often, until tender, about 6 minutes.
- Stir in the garlic, season to taste with salt and pepper.
- Cook, stirring, for 30 seconds to one minute, and remove from the heat.
- Beat the eggs and milk together in a large bowl.
- Season with salt and black pepper, stir in the cooked carrots and leeks, and the tarragon.
- Clean and dry the pan, and bring it back to the burner, set on medium-high.
- Heat the remaining tablespoon of olive oil in the skillet until the pan is hot.
- Pour in the egg mixture.
- Tilt the pan to spread the eggs and filling evenly over the surface.
- Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat to low, cover and cook for 10 minutes, every a few minutes shaking the pan gently.
- Once a while, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula to prevent the bottom from burning.
- The bottom should turn a golden color.
- The eggs should be just about set, ook a few minutes more if theyre still a little bit runny.
- Meanwhile, heat the broiler.
- Uncover the pan and put under the broiler for about 2 minutes, watching very carefully and do not let the top burn.
- Remove from the heat, shake the pan to make sure the frittata doesn't stick, and let cool for about 10 minutes.
- Loosen the edges with a wooden or plastic spatula.
- Carefully slide or invert onto a large serving plate.
- Cut into wedges or any shape you prefer.
- Serve warm with some ketchup if desired.
leeks, carrots, salt, olive oil, garlic, eggs, milk, tarragon leaves freshly
Taken from recipeland.com/recipe/v/leek-carrot-tarragon-frittata-52018 (may not work)