Leek, Carrot & Tarragon Frittata
Carrot and leek are both full of nutrition, lots of benefits for our health; this frittata is cooked with these two healthy and delicious ingredients, the tarragon gives the zing into it. A great way to cook your eggs, and an excellent recipe at any time!
Yield
6 servingsPrep
10 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
leeks
finely sliced |
|
| 1 ½ | cups |
carrots
thinly sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 ½ | tablespoons |
olive oil
or any vegetable oil |
|
| 4 | cloves |
garlic
or to taste, finely chopped |
|
| 8 | large |
eggs
|
|
| 2 | tablespoons |
milk
|
|
| 3 ½ | tablespoons |
tarragon leaves
freshly and finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
leeks
finely sliced |
|
| 355 | ml |
carrots
thinly sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 23 | ml |
olive oil
or any vegetable oil |
|
| 4 | cloves |
garlic
or to taste, finely chopped |
|
| 8 | large |
eggs
|
|
| 3E+1 | ml |
milk
|
|
| 53 | ml |
tarragon leaves
freshly and finely chopped |
|
Directions
Heat ½ 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 they’re 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.
