Whenever I have no idea what to make for dinner, I turn to frittatas.
They’re the perfect meal when you’re stumped because 1. they’re really easy and no one wants to be stumped and faced with an impossible recipe 2. they’re really versatile so you can easily just grab what’s in the fridge or what looks good at the grocery store and 3. they’re a one pot meal! and who wants to wash more than one pot?
I’m a big fan of potato leek soup, but with the weather finally warming up, I wasn’t in the mood for a hot bowl of soup.
So, light bulb! I turned my favorite soup into a frittata, and boom, dinner!
For this dish you will need
- 2 leeks, sliced and thoroughly cleaned
- 3 yukon potatoes, boiled until just tender, then cubed
- 4 eggs
- a splash of heavy cream
- olive oil
Drizzle olive oil in the bottom of an oven proof skillet. If you don’t have one then you will need to use a skillet and a baking dish. Not the end of the world. If you do have an oven-proof skillet, go with one that has a bit of depth to it so you can pile in the ingredients.
Preheat the oven to 400.
Toss your potato cubes and leek slices into the pan.
Le them cook over medium heat for about 10 minutes or so. Then season with salt and pepper and more oil if needed.
Meanwhile, beat together 4 eggs and splash of heavy cream and pour the mixture over the potatoes and leeks.
Le this cook for about 5-7 minutes, just so the eggs start to set. The sprinkle with grated gruyere.
Pop in the oven for about 10 minutes or until the eggs have set.
Slice and voila.
The dinner conundrum, solved.