Sausage and Leek Frittata

A very adaptable dish that be formal or relaxed. A great brunch dish. If you are pressed for time or juggling multiple dishes, you can clean and prep the leeks the night before. Store them in a bowl of water in the fridge overnight so they stay crisp and green. If you are hosting a large party, make several frittatas the day before. Bring to room temp before serving.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large, oven safe skillet or cast iron over medium high heat, crumble sausage (removing casing if present). When browned, spoon cooked sausage into a plate lined with paper towels to soak up grease. Leave less than a table spoon of grease in the pan to cook veggies.

Step 2

While sausage is cooking, cut green ends off the leeks and discard. Slice the leeks and place into a bowl of water to let the silt drift to the bottom. Use a skimmer or spider to remove the sliced leeks, then repeat soaking two more times. After the third soaking, put leeks into a paper towel or tea towel to dry off as much water as possible.

Step 3

Put the skillet back in the heat and carefully spoon the leeks into it. The water and grease can spatter, so it is really important to get out as much water from the leeks as you can.

Step 4

Cook leeks 5-7 min or until starting to soften. Preheat oven to 375.

Step 5

Add bell pepper, and continue cooking for another 3 min.

Step 6

Add diced tomatoes, then cook until there is very little liquid in the pan. This will help concentrate the flavors and caramelize the veggies.

Step 7

Add the cooked sausage on top of the veggies then pour over the beaten eggs. Put skillet in a 375 oven for 25-30 min. Cook to lightly golden or to your preference.

Step 8

Remove from oven and let stand 5 min before cutting and serving.