Sneak vegetables into your breakfast and use up some kale and leeks in this week's recipe. A great dish for breakfast or brunch, I sometimes divide this recipe into muffin tins instead (cooking the vegetables and then adding them into a mixing bowl with the egg mixture instead of adding eggs to the pan) and baking them for 25 minutes. It makes enough for a work-week worth of breakfasts, warmed on a roll.
1/3 c. milk
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
1/2 tsp. dried thyme
2 tbsp. olive oil
3 small leeks, white and light green parts only, halved and sliced 1/2-inch thick
1 small red bell pepper, seeded and chopped
3 1/2 cup chopped kale
1 1/2 cups shaved Parmesan cheese
1/2 cup soft goat or crumbled feta cheese
1. Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs, milk, salt and pepper; set aside.
2. In a 10-inch ovenproof skillet heat oil over medium heat. Add leeks and red pepper; sauté until softened, about 5 minutes. Stir in kale and sauté until wilted, about 2 minutes. Distribute vegetables evenly in skillet and pour eggs over vegetable mixture. Sprinkle evenly with cheese. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes.
3. Place skillet in oven. Bake frittata 12 to 15 minutes or until almost set in center. Turn broiler on high; broil frittata 2 minutes more or until top is golden brown, watching carefully to prevent over-browning. Remove from oven. Let frittata rest for 5 minutes before serving.