Rating: 2 stars
1 Ratings
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  • 2 star values: 1
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Angela Sellers
Recipe by Southern Living May 2009

Gallery

Laurey W. Glenn; Styling: Melanie Clarke

Recipe Summary

prep:
15 mins
cook:
21 mins
bake:
10 mins
total:
46 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. Remove and discard root ends and dark green tops of leeks. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand. Thinly slice leeks.

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  • Sauté leeks in 1 Tbsp. hot oil in a 10-inch ovenproof skillet over medium-high heat 4 to 5 minutes or until tender. Remove from skillet. Sauté potato in remaining 1 Tbsp. oil in skillet 3 to 4 minutes or until golden. Add squash, and sauté 10 minutes. Stir in leeks, parsley, thyme, pepper, and 1/2 tsp. salt until blended.

  • Process eggs, milk, 1/2 cup Parmesan cheese, 1/4 cup water and remaining 1/4 tsp. salt in a blender until blended; pour over leek mixture in skillet. Cook over medium heat, without stirring, 2 minutes or until edges of frittata are set. (Edges should appear firm when pan is gently shaken; the top layer should appear wet.) Sprinkle with remaining 1/4 cup cheese.

  • Bake at 450° for 10 to 12 minutes or until center is set.

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