I had a super productive day today, and it was nice to be back to some sort of ‘normal’ after a busy week. I ran out of time to go for a run, but I did have time for a Mystery Box creation.
This morning I picked out …
Did you know? Leeks are a root vegetable that are related to the humble onion! They are a good source of fibre, folic acid and potassium, and may even help lower cholesterol.
While I would normally opt for a leek and potato soup, I wanted to try something a little different this evening.
I knew I had some eggs that needed to be used, so decided on a Leek, asparagus and goats cheese frittata. How can you go wrong with that combination of flavours!
I sautéed sliced leek in a little olive oil until soft, and added a good amount of baby spinach.
Then stirred the vegetables through a mix of eggs, egg whites and milk, and poured into a pie dish.
Topped with asparagus…
And a good amount of goats cheese.
Baked until golden brown.
While the frittata was cooking, I also roasted a couple of carrots and parsnips, lightly coated in EVOO and ground cumin.
Served all together, with some broccoli for more green.
This was a lovely ‘light’ frittata, that would work well for brunch or lunch. Next time I would probably add some seeded mustard to the egg mix to give it a little bite. Oh, and make some more of those tasty carrot and parsnip fries, of course!
Leek, asparagus and goats cheese frittata
(serves 4)
Ingredients
- 1 large leek, sliced thinly
- 1 bunch asparagus
- 150g baby spinach
- 4 eggs
- 4 egg whites
- 1/2 cup skim milk
- goats cheese / feta
Method
- Pre heat oven to 375F.
- Heat a little olive oil in a frypan. Sautee leeks until soft and golden. Add spinach, stirring until spinach has wilted.
- In a bowl, whisk eggs, egg whites and milk.
- Add leek/spinach mixture to the eggs and stir to combine.
- Pour mixture into a pie dish that has been sprayed lightly with olive oil.
- Top with asparagus and crumbled goats feta.
- Bake for 40 minutes or until golden and the eggs have set.
- Serve with roasted veggies or a side salad.
What about you? What is your favourite ‘leek’ dish?
Happy baking :)
Posts
I just started cooking with leeks for the first time a few months ago -they add such a great flavor!
ReplyDeleteoh oh that looks awesome. I 'discovered' leek a couple of years ago as a good onion substitute that wasn't as irritating :)
ReplyDeletethat meal looks absolutely delicious!! i just had some leek ravioli that were pretty amazing, i never would've thought to put them in a pasta :)
ReplyDeleteI looove leeks! I agree that potato and leek soup is a go-to, but I also love braised leeks - so easy but so much flavor.
ReplyDeleteThat frittata looks incredible!!
Wow! That looks delicious! It has some of my favorite things, too: asparagus and goat cheese. YUM.
ReplyDeleteI have never cooked with leeks before but that looks wonderful!!
ReplyDeleteMy husband doesn't like onions, so we use leeks often. Your frittata is so much like our dinner on Monday, a crustless leek, spinach, zucc and feta quiche. Yum!
ReplyDeleteI really like leeks paired with something creamy so something like this is perfect! :D
ReplyDeleteThat looks amazing! I don't think I have ever tried leeks but I may have to now!
ReplyDeleteI love leeks. They're so yummy in soup. Potato Leek soup is amazing.
ReplyDelete