Frittata option B: Leek and Stilton

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The smell of leeks cooking slowly in butter is one of my favourite kitchen smells. Potatoes cooking in butter is another. With this recipe, you get to inhale both!

Serves 8

  • 5 small leeks, trimmed and cut into 3mm slices
  • 1 tbsp salted butter
  • olive oil
  • 100g Stilton cheese
  • 1 × Frittata Base

Fill and boil a kettle. Put the leeks in a large bowl and pour over the boiling water. Leave for a couple of minutes then drain.

Melt the butter in the frying pan over a low heat and cook the leeks gently for 10 minutes until completely softened. Scrape the leeks and the buttery juices into the jug with the Frittata base mixture and stir well.

Preheat the grill. Thoroughly wipe out the frying pan used to fry the leeks. Heat a little olive oil and place over a medium-high heat. Once hot, pour in the egg mixture. Using a heatproof rubber spatula, gently drag the edges towards the centre, tipping the pan and allowing the liquid egg to flow into the gaps. This helps the entire mixture set, not just the bottom. Continue for 5 minutes until almost set.

Crumble the Stilton over the top. Place the pan under the grill, and cook (making sure the handle is not under the grill if it is plastic) and grill until golden. Remove and leave to cool in the pan for 5 minutes. Gently slide the frittata onto a board and leave to cool for a further 5 minutes. Slice into 8 and serve warm or cold.













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