Sourdough Frittata with Leeks and Kale
Over the years I have made hundreds of frittatas—I started making them in the summer years ago with a beach house full of hungry housemates to feed and has since become a weekend staple in my kitchen. They are truly my go-to for feeding a crowd, as they are pretty much fail-proof and always so impressive to bring to the table. Additionally, they are the perfect way (much like fried rice in my home) to use any appropriate leftovers you might have in the fridge—so they truly are endlessly adaptable.
This version gilds the lily with the addition of sourdough pieces that get baked on top—it’s a crunchy bite that contrasts beautifully with the custardy eggs, melty sweet leeks and nutty gruyere. And guess what—it really becomes a one-dish brunch situation which I love. Just add coffee, some fresh fruit, and you’re done.
Serves 4-6
INGREDIENTS
8 large eggs
¼ whole milk or heavy cream
½ cup grated gruyere cheese, divided
3 cups sourdough, torn into bite sized pieces
3 tbsp olive oil, divided, plus more for finishing
3 cups leeks, white and light green parts only, thinly sliced
2 cups baby kale or spinach
2 tbsp flat leaf parsley, chopped
Kosher salt and black pepper
Flaky sea salt, for finishing
METHOD
Preheat oven to 425F.
Crack eggs into a bowl, add milk, season with salt and pepper and beat until combined. Stir in half the gruyere.
In an 8 or 10” cast iron or oven-proof skillet, heat 1 tbsp olive oil over medium heat and add bread pieces and season with salt and pepper. Sauté, stirring frequently, until pale golden brown—approximately 2-3 minutes. Transfer to a plate.
In the same pan, add remaining olive oil, then add leeks and sauté until soft and just golden brown—approximately 5 minutes. Add kale or spinach and mix to combine. When greens have wilted (approximately 45 seconds to 1 minute), add egg mixture and gently stir just a few times to combine. When eggs are starting to set—approximately 1 minute—drop bread pieces atop egg mixture, then sprinkle with remaining gruyere.
Transfer pan to oven and bake for 8-10 minutes (depending on the size of your skillet) or until eggs are set and bread is golden brown and cheese is melted. Sprinkle with flat leaf parsley, finish with flaky sea salt and a glug of olive oil, then slice and serve hot or at room temperature.
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