Sunday Frittata With Frizzled Leeks

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   1. Preheat oven to 350 degrees.

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   2. In an ovenproof skillet, saute the leeks in 2 tablespoons olive oil over very low heat (just the hint of a sizzling sound) for about 10 to 15 minutes until crispy and golden brown.

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   3. Remove from skillet and set aside.

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   4. In the same ovenproof skillet, add remaining olive oil and heat for 30 seconds. Pour in whisked eggs.

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   5. Adjust heat to low (just above simmer), and let the eggs begin to set, undisturbed for a minute.

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   6. Remove skillet from stove, and place in the top third of the oven.

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   7. After 3 or 4 minutes, check to see how cooked the eggs are. They should still be slightly runny in the middle.

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   8. Taking a small handful at a time, distribute the leeks over the eggs and continue to cook.

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   9. After 2 more minutes, turn the oven to broil setting. Sprinkle the grated cheese over the entire surface of the eggs.

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    10. Broil for 1 to 2 minutes. The frittata will puff up, and the edges should be golden brown.

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    11. Season with black pepper and salt.

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    12. Cut into pielike wedges, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.