Thursday, November 20, 2014

Leek, Sausage & Mushroom Frittata with Taleggio






Light, healthy and delicious, this easy Leek, Sausage & Mushroom Frittata with Taleggio is simple to prepare and makes an easy brunch or supper dish anytime of the year. Italy's version of the Spanish 'tortilla', the frittata is a thick, hearty open-faced omelette with an egg base, that can be filled with any variety of herbs, vegetables, cheeses, meat, seafood or even leftover cooked pasta — the beautiful thing about frittatas is that they're wonderfully versatile with endless flavour possibilities. Frittatas are cooked either over very low heat on a stove, or in an oven, until the underside is set and the top becomes beautifully puffed up and golden brown. Unlike an omelette, a frittata is never folded to enclose its contents, but rather is divided into slices or cut into little wedges and served with cocktails as an hors d'oeuvre or tapas-style appetizer.




One leek finely sliced and sautéed in butter until soft and translucent, about 5 minutes

Small broccoli florets and sliced mushrooms are added and cooked for 4-5 minutes

The sliced cooked sausages are added to the vegetables just before the eggs are added, 
just to warm them up a bit

The whisked eggs and cheese mixture is poured into the pan,then covered and cooked for 15-20 minutes until set; a few minutes uncovered in the oven after firms and browns the top



Leek, Sausage & Mushroom Frittata with Taleggio
Serves 4

8 large eggs, beaten
1 large leek, halved lengthwise, rinsed and thinly sliced
2 sausages, cooked and sliced
8 oz crimini mushrooms, cleaned, trimmed and finely sliced
1/4 head broccoli, stalks removed and cut into small florets
3 oz Taleggio
1 cup grated Parmigiano-Reggiano 
1 tsp herbes de Provence
2 tbsp fresh dill or fennel fronds
3 tbsp butter
salt and pepper to taste


Whisk the eggs in a large bowl and season with salt and pepper. Stir in the grated cheese and chopped dill, and set aside. In a large non-stick sauté pan, heat the butter over medium-high and cook the leeks until soft and translucent, about 5 minutes. Then add the broccoli florets and sliced mushrooms and season with salt, pepper and herbes de Provence. Sauté stirring frequently until the vegetables have softened, about 4-5 minutes. 

Preheat the oven to 425°F. Pour the egg and cheese mixture over the vegetables and stir to combine. Reduce the heat to medium-low, sprinkle with a little more dill, then cover and cook for 15-20 minutes until the frittata has set around the edges and the middle is cooked through. If the top is still runny, place the sauté pan in the oven uncovered for 2-3 minutes, until the surface is set. To serve, slide the frittata onto a warm platter or slice into wedges, with a final garnish of dill.