All content copyright Katrina Hall 2008 through 2025
Ah, February. While it does bring snow, and not as many of those subzero nights, it also seems to be the month I notice my clothes are a little tighter - which brings the inevitable diet. I usually go on a modified South Beach/Keto/Paleo diet -high protein with low carbs, and try to step up exercise. This time I have even more motivation: a trip back to New Hampshire in two weeks to visit my son and family, and finally get to meet my new granddaughter! Yay!!
This frittata is somewhat flat - not fluffy and high as many quiches are, but incredibly easy to throw together. I try to keep a few pieces in the fridge at all times, so I don't have a snack attack while I'm standing by the warm pastries at my nearest convenience
store. I don't add a lot of cheese, but you're welcome to add more if you want. Note that you need to prep the kale and bacon ahead of time.
Bacon,Kale, and Boursin frittata
Preheat oven to 340F.
Butter a glass pie dish, set aside.
In a large bowl combine:
4 extra large eggs
1/2 cup light cream or half and half
a handful of cooked bacon, crumbled or torn into small pieces
a heaping handful of tiny multi-colored tomatoes
1 cup blanched kale
fresh rosemary, stripped from stem
salt and pepper
1/2 cup crumbled boursin cheese (you can also make your own boursin with this recipe)
Pour into prepared pie dish, add the boursin on top, and bake for 35 minutes, or until the egg mixture is firm and fully cooked.
Let cool before cutting into slices.
That's it - easy as can be! Hope you all have a wonderful day!
After making that creamy, oh-so-delicious vichyssoise the other day, the leftover leek greens greeted me every time I opened the fridge door. Yes, I am one of those people who tries not to waste food and feels guilty every time I throw away yet another icky bag of old arugula or fresh spinach.
Wait a minute - what about a frittata? I poked through the fridge to see what might go with sauteed leek greens and found the fresh chives and a sweet potato. The light green middle part of the leeks I washed carefully, then cut into 2 inch pieces and tossed in the food processor for a quick blitz - just enough to mince them - then did a quick saute in olive oil to soften them before adding them to the egg mixture. It was so good I'm sorry there are no leftovers today - it was last night's supper and it went very quickly!
Leek and sweet potato frittata
Preheat oven to 350F.
Cut off the light green leaves from the leftover leek greens and wash well.
Cut into 2 inch pieces and briefly pulse in the food processor. I ended up with 1 1/2 cups - if you have more, you can keep it in a container in the freezer to add to soups.
Heat 2 tablespoons olive oil or butter in a skillet and add the leek greens. Saute on medium-low until the greens are soft. Take off heat and scrape into a bowl.
The frittata:
Oil a 9 or 10 inch glass pie plate and set aside.
Mix together:
6 extra-large eggs
1 heaping cup of the cooked leek greens
kosher salt or Spike vegetable salt to taste
1 tablespoon minced fresh chives
1 cup grated, peeled sweet potato (I used a box grater - it was surprisingly easy)
lots of freshly grated pepper
1 cup grated sharp cheddar cheese
Scrape mixture into the prepared pie pan and bake 20-25 minutes, or until the frittata is firm and golden on top. Remove to cool before cutting into slices.
