Use leftover ingredients from your holiday feast.. everything but the Turkey! Make my cranberry vinaigrette and serve drizzled over fresh lettuces with the frittata.
- 4 teaspoons extra virgin olive oil, divided
- 1 tablespoon fresh garlic, peeled and chopped
- ½ cup leeks and scallions, cleaned, thinly sliced
- 1 cup bok choy leaves, cleaned, thinly chopped (or spinach, mustard greens or kale)
- 1 ½ cups baby arugula, cleaned
- 1 cup cooked sweet potato, cooked in skin, peeled and sliced
- ⅓ cup roasted chestnuts, peeled and sliced
- 4 tablespoons goat cheese
- ½ cup fontina cheese, grated, or your favorite cheese
- ¼ teaspoon lemon rind, finely grated
- 12 large eggs
- salt and pepper, to taste
Preheat the oven to 325 degrees.
Add 2 t. extra virgin olive oil to an ovenproof 9 – 10″ skillet. Add the garlic, leeks and scallions and sauté over low heat until softened, but not colored,
about 2 minutes, Add the bok choy, stir one minute until softened. Add the arugula, and stir briefly until just starting to limp, but stir firm, one minute. Remove the contents to a medium sized bowl. Add the sweet potato, roasted chestnuts, salt and pepper to taste.
Whisk the eggs well in a medium sized bowl.
Wipe the skillet clean and add 2 t. extra virgin olive oil, raise the heat to medium-low. Add the eggs, and cook until just setting, stirring all the time, just a few minutes.
Add all the ingredients from to bowl to the egg mixture in the skillet. Stir one minute to combine the ingredients – but still very “loose”.
Fold in the two cheeses and the lemon rind.
Place the skillet in the oven and cook until puffed and just firm, about 15 minutes.
Do not overcook, test to see if done.
Remove from the oven, cut into wedges and serve.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.
Serves: 6 – 8