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Our first Sunday Supper was fantastic! Nine families, 30 friends ranging in age from six to 70, and glorious early-summer weather. The pictures and menu tell it all.

Big thanks to our friend Robin, owner of B&B Photography, for taking the awesome pictures!

Farmer’s Market Sunday Supper Menu

Appetizers (clockwise from top): baskets of sliced bread, warm chevre, radishes, olives, warm chevre, frittata, tapenade

Wedge of Petite Basque cheese and red wine

Spring salad, leek and beet green frittata, and sliced beef roast with morel-sherry cream sauce

Cranberry-stuffed olives with orange zest

The hostesses serving dinner

Linguine with pesto

Take one of each: cupcakes of dark cocoa or lemon with candied lemon peel

Fragrant peonies

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We made three of these for our first Sunday Supper. We planned to make them with asparagus, which we bought at the farmer’s market the day before, but we lost it in Susan’s car. Thankfully the beets we used for the salad still had their beautiful, bushy greens attached, so we washed them up and used them instead.

Leek and Beet Green Frittata

12-14 large eggs

2/3 cup milk

½ tsp salt

½ tsp pepper

2-3 small Yukon gold potatoes, peeled and diced

2 leeks, white parts only, washed and cut into ¼” slices

2 shallots, minced

1 TBL butter

1 large bunch beet tops, washed and coarsely chopped

1/3 pound feta cheese, cut into small cubes

3 TBL grated Parmesan cheese

Heat oven to 350 F. Place the potatoes in a microwave-safe bowl. Fill bowl with enough water to cover potatoes. Cook for 6 minutes on high, then 4 minutes at 50% power, or until potatoes are almost cooked through. Drain; set aside. While potatoes are cooking, heat a large sauté pan over medium heat; sauté the leeks and shallots in a tablespoon of butter over medium heat until golden and fragrant, 5-8 minutes. Remove from pan and set aside. Place beet green in the pan, return the pan to medium heat, and add ¼ cup water and cover. Let steam for 2-3 minutes, until greens begin to wilt. Remove lid, stir greens and continue cooking until greens are wilted but still have good color. Do not overcook. Transfer greens to a strainer set over the sink; let drain and cool. While beet greens cool, beat eggs, milk, salt, and pepper in a large bowl. When greens are cool enough to handle, squeeze the moisture from them; discard the water, and set greens aside.

To assemble the frittata: butter either an 11” round baking dish or an 8.5”x11” rectangle baker. Arrange potatoes evenly on the bottom of the baker. Do the same with leeks, beet greens, and feta. Pour beaten eggs over layered vegetables. Bake at 350 F for 45 minutes, or until almost set. Sprinkle Parmesan cheese over the top of frittata. Return to oven and cook another 5-10 minutes, or until frittata is fully cooked. Serve warm or chilled.