greens n' leeks frittata w/garlic yogurt
I’ve been thawing out of my frittata era for the last year (we know this because I posted a whole 2 frittata recipes. Which forecasts we will be seeing much more of them this spring season. Because a frittata gives spring. And understandably, you might be like “what is this - 2016? why are you making a frittata?” Well, 2016 was the best year of life for all of us, so yeah I have no issue bringing back the tata and reminiscing on the old days. I’m turning 26 this year and act like I’m your uncle Jimmy.
But anyway, back to frittata. I mean it’s so easy, you can use it to dump all the herbs on the verge of rot in your fridge, it makes the perfect brunch dish for a crowd. Something about it just gives ~you stopped by my house unannounced, so I whipped up a quick little frittata for us to enjoy outside on the porch with fresh squeezed lemonade using lemons from my garden~ you know?!?!
Good news is, if you don’t like any of the things I used - this is highly customizable so feel free to add or deduct as you please. Highly recommend serving a dollop of the yogurt on the side though for a perfectly balanced, fresh bite.
serves 4-6 people (4 if it’s a main dish)
2 medium leeks, white + light green parts only, halved and thinly sliced
4 tbsp butter, seperated
2 handfuls of baby spinach, roughly chopped
8 eggs
4 tbsp whole milk
3 tbsp sour cream
1/2 cup crumbled feta
1/2 cup shredded gruyere to top
2 tbsp finely chopped dill, plus more to garnish
salt + pepper + zaatar to taste
In a large bowl, beat the eggs with the sour cream and milk until incorporated, but don’t mix too much or the frittata will have too much air and collapse after baking. Add in half of the crumbled feta. Season with salt + pepper. Set aside.
Heat 2 tbsp of butter in a 8 inch oven safe pan, I use cast iron. Melt until bubbly then add leeks and stir, cooking over medium low heat until very soft and lightly caramelized, about 10 minutes. Season with salt + pepper then add the spinach and mix until wilted and any moisture released is evaporated but the green color is still vibrant. Add the other 2 tbsp of butter until melted, followed by the dill and mix.
Keeping medium, low heat - pour the egg mixture into the pan. The edges should slightly bubble. Using a rubber spatula, push the edges of the eggs, inwards towards the center of the pan, creating a sort of ripple effect. Repeat a few times going around the edge of the pan, shaking the pan to ensure the leek mixture is also evenly distributed. Once the edges are just beginning to set, top with the remaining crumbled feta and sprinkle the gruyere across the edges of the frittata to create a crust.
Place the pan in an oven preheated to 375 F and bake for about 15-17 minutes or until puffed up and the cheesy edges are golden. The center should be just slightlyyy jiggly but not wet. Remove from the oven, drizzle with olive oil and sprinkle with zaatar or dried oregano if desired. Let sit for about 10 minutes before cutting.
Serve in wedges, topped with fresh dill and a dollop of garlicky yogurt on the side! You can store the frittata in the fridge, covered for about 2-3 days! Works cold or room temp for a quickie snack!
1/2 cup greek yogurt
1 garlic clove, grated
1 tbsp lemon juice
pinch of salt
1/2 tbsp olive oil
Mix everything in a small bowl and let sit to ~marinate~ for about 10 minutes.
I’m not really a big shopper (unless I’m in the vicinity of a home goods store or vintage shop) but it’s been a long dreary winter and something about the arrival of spring has me going feral for everything color, floral or cute. I have that organization, spring cleaning itch and want to throw out anything that is not pastel and pretty. I will resist the urge, but these are a handful of things I’m eyeing or buying to brighten up the days ahead, and i mean c’mon the deck is reopening for business soon so I need things lookin cute!!
these lil canape plates - I’ve been using them for my lil snicky snacks and such - so cute.
this yuzu juice is amazing. I got it on amazon for a cocktail I wanted to make and I see it in my salad dressing future all spring and summer long. a little really does go a long way and I recently got the 100% concentrated juice that’s pricier so I’ll be sure to give that a whirl too. PLUS with this iced tea (my fave iced tea atm, can be found at whole foods) IS JUST KILLERRRR
this raddichio bowl. you guys know my obsession with radicchio because I don’t think I have ever made a salad without it, so this is my next purchase lol.
this blue splatter bowl that I have now claimed as my salad bowl. everyone needs a salad bowl to eat directly out of instead of dirtying a plate, you know.
masienda tortillas - amazing. so fresh. remind me of the tortillas we ate in mexico city. I think these are the best, I’ve fried them for tostadas too and they’re just unreal. also from whole foods.
this floral love shack fancy apron makes me feel like a kitchen princess. pricy, but very nice quality and love the pocket compartments.
I sort of manifested spring for myself because its like 65 degrees in nyc right now, so I’m going to go for a long ass walk, make myself a marg at noon and sit out on my patio! do what you want, it’s sunday!!!!!!!
xoxo,
katie <3333
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