Frittata with Leeks and Red Pepper Recipe

1      Reviews by:    Quinton Jackson   Frittata with Leeks and Red Pepper Recipe, similar to a quiche but without the crust, uses olive oil, red (bell) pepper, cumin, leeks, spinach, pine nuts, eggs, basil and parsley then garnishes with watercress and served with Parmesan cheese. Food Category:    Vegetables Cuisine Origin:    Meatless    Servings:6 Calories per Serving:192 Print Preview Rate This Recipe Prep Time:   17 Minutes Cook Time:   16 Minutes Total Time:   33 Minutes

INGREDIENTS

• 2 tbsp olive oil
• 1 large red (bell) pepper, seeded and diced
• 1/2 to 1 tsp ground toasted cumin
• 3 leeks, about 1 lb., thinly sliced
• 5 oz. small spinach leaves
• 3 tbsp pine nuts, toasted
• 5 large eggs
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh flat leaf parsley
• salt and ground black pepper
• watercress, to garnish
• 2 oz. Parmesan cheese, grated, to serve

DIRECTIONS

• Heat a frying pan and add the oil. Add the red pepper and cook over a medium heat, stirring occasionally, for 3-4 minutes, until soft and beginning to brown. Add 1/2 tsp of the cumin and cook for another 1-2 minutes.
• Stir in the leeks, then partly cover the pan and cook gently for about 5 minutes, until the leeks have softened and collapsed. Season with salt and ground black pepper.
• Add the spinach. Cover the pan and leave the spinach to wilt in the steam for 2 minutes, then stir to mix it into the vegetables. Add the pine nuts and stir to mix well.
• Preheat the broiler. Beat the eggs with salt, pepper, the remaining cumin, basil and parsley. Add to the pan and cook over a gentle heat until the bottom of the omelette sets and turns golden brown. Pull the edges of the omelette away from the sides of the pan as it cooks and tilt the pan so that the uncooked egg runs underneath.
• Flash the frittata under the hot broiler to set the egg on top, but do not let it become too brown. Cut the frittata into wedges and serve warm, garnished with watercress and sprinkled with grated Parmesan.
• Variation: A delicious way to serve frittata is to pack it into a slightly hollowed-out loaf and then drizzle it with a little extra virgin olive oil. Wrap tightly in clear film (plastic wrap) and leave to stand for 1-2 hours before cutting into thick slices. A frittata-filled loaf is ideal picnic fare.

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