| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 317 | 22g | 8g | 10g |
| sugars | fibre | protein | salt |
| 4g | 2g | 20g | 0.40g |
Growing up in Texas, my heart has always been bound to the simple, vibrant flavors that line the tables of classic Tex-Mex family kitchens. When I think of hearty, healthy comfort food it’s meals just like the one I’m sharing today – the delightful Wild Leek and Cheddar Frittata that hails from the vegetable-based recipe repertoire. I cherish this recipe due to its rich explosion of flavours and its elements of health with its farm-fresh ingredients.
A Melange of Nutrient-Rich Ingredients
What really sets the Wild Leek and Cheddar Frittata apart is its nutrient-rich ingredient list, which magically combines to create a delightful dish that is as colorful as it is nutritious. You’ll discover wild leeks, also known as ramsons, alongside a robust sharp cheddar cheese, spices including black pepper and a hint of salt, and a blend of fresh Roma tomatoes sliced cremini mushrooms, and fragrant basil. Together, these create a flavor profile that’s both satisfying and wholesome.
Healthy Twist to the Traditional Frittata
I love how this dish breathes a healthy lease onto the traditional Frittata. High in protein rich farm eggs, paired with the heart-friendly olive oil, this frittata is a powerhouse of heart-healthy mono-unsaturated fats and omega 3 fatty acids. Furthermore, the wild leeks, mushrooms and tomatoes are high in fiber, aiding in digestion while playing a vital role in your heart health. Cheddar cheese, adds to the creamy texture and enriches the frittata with a good source of calcium.
As a modern twist off a traditional frittata, this recipe can effortlessly be paired with other light, farm-to-table dishes, like a Rustic Roasted Vegetable Soup or even a simple salad of mixed greens dressed with a honey mustard dressing. Its versatility alongside its nutrients and flavors makes it a favorite in my kitchen, and I hope in yours too.
What You’ll Need
- 10 large farm eggs
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 1 cup of shredded sharp cheddar cheese
- 2 tablespoons of olive oil
- 1 small diced onion
- 2 cloves of garlic, minced
- 1 cup of chopped wild leeks (ramsons)
- 8 ounces of sliced cremini mushrooms
- 1 cup of diced Roma tomatoes
- 1/2 cup of chopped fresh basil
Method
Step One
Start by preheating your oven to 375 degrees Fahrenheit. This will ensure the frittata is cooked evenly throughout.
Step Two
In a large mixing bowl, beat together the 10 large farm eggs. Add 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper to the eggs to season. Mix in 1 cup of shredded sharp cheddar cheese as well and set the bowl aside.
Step Three
Next, heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. Add the small diced onion and sauté until it becomes translucent, which should take about 5 minutes.
Step Four
Add the 2 cloves of minced garlic to the skillet and sauté for an additional minute, or until it becomes fragrant.
Step Five
Add 1 cup of chopped wild leeks (ramsons) and 8 ounces of sliced cremini mushrooms to the skillet. Continue to sauté all of these ingredients together until the mushrooms become soft and many of their juices have evaporated. This will take approximately 5-7 minutes.
Step Six
Stir in the 1 cup of diced Roma tomatoes. Allow all of the skillet ingredients to cook together for a couple minutes more until the tomatoes soften.
Step Seven
Pour the egg and cheese mixture over the vegetables in the skillet and scatter 1/2 cup of chopped fresh basil on top. Let the frittata cook undisturbed for about 5 minutes on the stovetop to allow the edges to set.
Step Eight
Transfer the skillet to the preheated oven and bake the frittata for 15-20 minutes or until it’s fully set and lightly browned on top. Allow the frittata to cool for a few minutes before slicing and serving.
