My perfect morning would go something like this: waking up to sun streaming through the blinds with a cat stretched at my feet; quietly walking down the hall so as not to wake the boy, cat trotting behind me; putting on a pot of coffee and opening the sun-room shades so my little prisms can reflect rainbows in my perfectly clean and tidy living room. While the cat chases the dancing rainbows, I would curl up on the couch with my hazelnut-scented coffee and watch my favorite Food Network shows, taking breaks to read lifestyle porn in my new Pottery Barn catalogs.
My favorite place to sit on the couch is in the corner, where the two sides hold me like a big, strong man. 🙂 It occurs to me that my ideal couch feels as comfortable as the soft embrace of a loved one.
Now, my house is never perfectly tidy and clean, but I can still enjoy the early-morning quiet with a yummy breakfast. Quiches and frittatas are perfect because you can add all your favorite flavors with eggs, and voila, you have a whole meal. I recently made one with leeks (a very underappreciated vegetable), thin slices of prosciutto, goat cheese and Gruyere. Sun-dried tomatoes and bacon would also be good, but I recommend the leeks for their delicate flavor that adds a bit of onion taste, and the goat cheese because it has a tangy, creamy bite that goes well with any other cheese, such as the fabulous Gruyere.
I do not have a nonstick skillet that can go in the oven, so I just used my cast-iron. A bit more work cleaning up, but it cooked the frittata beautifully. Just use your largest skillet that can go from stovetop to oven. This recipe is adapted from Cook’s Illustrated.
Leek, prosciutto, goat cheese frittata
- 12 large eggs
- 3 T milk or cream
- kosher salt and pepper
- 2 T unsalted butter
- 3 leeks, white and light green parts halved, thoroughly cleaned and cut into thin slices
- 3 oz thinly sliced prosciutto, cut into strips
- Handful fresh parsley, chopped
- 4 oz. goat cheese, crumbled with your fingers
- 4 oz. Gruyere cheese, or any other hard cheese, grated (use whatever is in your fridge)
Adjust oven rack to upper-middle position and preheat broiler.
Whisk eggs, milk, 1/2 tsp salt and 1/4 tsp pepper in bowl. Set aside.
Heat butter in skillet over medium until foaming subsides. Add leeks and 1/4 tsp salt, reduce heat to low and cook, covered, until soft, stirring occasionally. Eight to 10 min. Grate in a pinch of fresh nutmeg, if you have it (leeks love nutmeg). Stir in prosciutto, half the goat cheese, parsley and eggs, stirring to distribute evenly. Use spatula to scrap up from the bottom until large curds have formed and the spatula leaves a wake, but eggs are still very wet, about 3-4 min. Shake skillet to distribute eggs evenly, let cook 30 more seconds.
Top with remaining goat cheese and Gruyere, then slide into oven. Cook until surface has puffed and is starting to brown, 4-5 min. Eggs should be slightly wet, but cooked. Remove from oven and let stand for 5 more min. Slice and serve!
No matter what makes YOU happy in the morning, a satisfying breakfast will help get you there. Promise.
Enjoy, friends! xoxo