Content

• Tips
• Warnings

1 Sauté the leeks over medium heat for 10 minutes.

2 Saute the potatoes over medium heat for 6 minutes or until golden brown.

3 Combine eggs with heavy cream, add salt and pepper and beat until combined.

4 Add parsley and cheese to the egg mixture.

5 Add the leeks and potatoes to the egg mixture.

6 Melt the butter in a skillet.

7 Once the butter is melted, pour the mixture into the skillet.

8 Cook the eggs over medium heat for about 2 minutes, separating the sides and bottom with a heat-resistant spatula.

9 Cook for 7 minutes or until the edges are seared.

10 Flip or place in oven.

11 Ready.

Tips

• Large frittates are usually finished off in the oven.
• You can add almost any ingredient to your frittata, so this is a great way to use leftovers.
• If you are making potato frittata, cook the potatoes before adding them to the mixture.
• If you are unable to flip your frittata, stop cooking it in the oven.
• Frittats can be cooked and served immediately, or cooled and served at room temperature.

Warnings

• Keep kitchen sharps out of the reach of children.
• If you're finishing up frittata in the oven, make sure your skillet is fireproof.