Cheesy Frittata with Veggies

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Roasted Garlic:

  • 2 heads garlic
  • olive oil
  • salt

Frittata:

  • oil
  • 2 medium leeks, sliced
  • 8 ounces blanched, chopped broccoli
  • salt, to taste
  • 9 eggs
  • 2 tablespoons chopped fresh parsley
  • 2 ounces grated Parmigiano Reggiano
  • 2 tablespoons heavy cream
  1. To make roasted garlic: Preheat oven to 400 F.
  2. Slice 1/4 inch off entire heads of garlic and place cut sides down in 1-liter casserole dish. Drizzle with olive oil and sprinkle with salt; cover with lid.
  3. Bake 35-45 minutes until heads of garlic are soft and light brown. Let cool then use back of knife to squeeze garlic from pods.
  4. To make frittata: Lower oven to 375 F.
  5. In saute pan, heat oil over medium-high heat. Cook leeks until soft; add broccoli then season with salt, to taste, and remove from heat.
  6. In mixing bowl, mix roasted garlic, sauteed leeks and broccoli, eggs, parsley, Parmigiano Reggiano and cream; place in 9-inch pie dish and bake approximately 20 minutes until top of frittata is brown. Remove from oven and let cool slightly before cutting and serving.

 

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