Ingredients
- 4 medium to large leeks, well rinsed, dried, sliced
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 6 eggs
- 1/3 cup crème fraiche or yogurt or Mexican ‘crema’ or milk
- 1 teaspoon finely chopped lemon rind
- Pinch dried oregano
- ½ teaspoon finely chopped fresh rosemary
- S & P to taste
- 1 cup grated Monterey Jack or other nicely melting cheese
Directions
In a cast iron or other oven-proof skillet, sauté the leeks in 1 T of each butter and olive oil until soft and beginning to brown. Remove with a slotted spoon. Beat eggs with cream (or milk) and seasonings. Stir in the leeks. Melt the remaining butter with the remaining olive oil in the pan and pour in the egg mixture. Cook over medium heat about 5 minutes until underside is golden. Sprinkle cheese on top and place under the broiler for a few minutes until the frittata puffs and browns. Cut into wedges and serve.