Wednesday: Italian Frittata and Watercress Salad
This is another doctor’s office find that I have made for years. It’s super versatile. You can use your favorite cheese and veggies. It’s pretty big so plan on leftovers…or seconds!
Serves: 4 to 6 Prep: 15 Cooking: 20
For the Frittata
2 teaspoons olive oil
8 ounces broccoli rabe or Tuscan kale, trimmed and cut into 1 inch pieces
Salt and ground black pepper
12 large eggs
3 tablespoons half and half
4 oz Italian Fontina cheese, cut into ¼ inch cubes
½ cup oil packed sun dried tomatoes, minced
1 garlic clove, minced
¼ teaspoon red pepper flakes
For the Salad
¼ cup vegetable or grapeseed oil
2 leeks, white parts only, sliced into very thin rings2 bunches of watercress (10 ounces), thick stems discarded
2 cups butter lettuce
¼ cup very finely chopped chives, for garnish
For the Vinaigrette
3 tablespoons olive oil
2 tablespoons red or white wine vinegar
1 tablespoon Dijon mustard
1 small shallot, diced, optional
½ teaspoon kosher salt
Crisp the leeks. Heat 3 tablespoons of vegetable oil in a large, heavy skillet.
Add half the leeks, season with salt and pepper and cook over moderate heat until lightly browned, about 2 minutes; transfer to paper towels.
Remove vinaigrette from the fridge and allow it to come to room temp.
Adjust rack about 5-6” from broiler element and heat broiler.
Heat oil in 12” ovensafe nonstick or castiron skillet over medium heat until shimmering.
Add broccoli rabe and ¼ teaspoon salt and cook until beginning to brown and soften, 6 to 8 minutes.
Meanwhile, whisk eggs, half and half, ½ teaspoon salt, and ¼ teaspoon pepper together, then stir in cheese and sun dried tomatoes; set aside.
Add garlic and pepper flakes to skillet and cook until fragrant, about 30 seconds. Add egg mixture and cook, stirring with spatula until it starts to set but eggs are still very wet, about 2 minutes.
Spread eggs and smooth the top
Place skillet under broiler and cook until surface is puffed and spotty brown, yet center remains slightly wet and runny when cut into with pairing knife, 3 to 4 minutes. Watch it!
Remove skillet from broiler and let stand until eggs in middle are just set, about 5 minutes.
Add the watercress and lettuce to the bowl along with half of the fried leeks, chives, and season with salt and pepper and toss well.
Toss with 2-3 tablespoons of vinaigrette.
Use rubber spatula to loosen frittata from skillet, then slide onto cutting board, slice into wedges, and serve with salad.