I love breakfast, so I am always looking for new dishes to serve. And of course, there is nothing like breakfast for dinner (did your mother ever do that for you when you were a kid?). Unlike most of my posts, this is a savory recipe-I couldn’t resist!!
I came across this recipe recently and gave it a try. Oh my! It was so easy, baked up like a dream, and tasted fantastic! Unlike many frittatas, this one is not started on top of the stove then finished off in the oven. This recipe calls for baking the entire dish in the oven. No more worrying that you don’t have a frying pan with an oven-proof handle.
The difference between an omelet and a frittata is the ratio of eggs to filling. An omelet has more egg than meats or vegetables, whereas a frittata is all about the filling! The egg is what holds the frittata together.
And using your CSO, this baked frittata is guaranteed to come out fluffy and moist!
This recipe makes a large portion for two people so if your appetite is not that big, it will certainly serve four people nicely. It can be baked in either individual casserole dishes, or in one 11 inch by 7 inch pan. The larger sized pan may increase the baking time by 5 to 10 minutes and may also give the finished dish a flatter appearance, but all will be delicious!
- 4 tablespoons butter
- 2 leeks, trimmed and sliced
- 2 cups sliced button mushrooms
- 1 cup ricotta cheese
- salt and pepper to taste
- 6 eggs
- ½ cup heavy cream
- 1-2 cups baby arugula, dressed with lemon juice and olive oil, to serve
- Heat the butter in a large, deep frying pan over a haigh heat. Add the leeks and mushrooms and cooke for 3 to 5 minutes, or until brown.
- Spoon the leeks and mushrooms into two 4 inch by 4 inch individual casserole dishes, evenly dividing them, and top with the ricotta cheese, salt and pepper. (Note: you could use an 11 inch by 7 inch pan but the results will not be as deep.)
- Whisk the eggs with the cream in a bowl then pour the egg mixture over the leeks and ricotta mixture.
- Bake in your CSO on the Bake Steam method for 15 minutes at 325 degrees F. You want the frittata to be puffed an golden, like a souffle so you may need to bake it for an additional 5 minutes.
- Serve immediately, topped with the dressed baby argula.