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Tomato Herb Frittata

Ingredients

  • 1 Tbsp. olive oil*
  • 1/2 cup leeks, chopped
  • 1/2 cup bell pepper, diced
  • 8 eggs
  • 3 Tbsp. milk
  • 1/2 tsp. fresh grated lemon zest
  • alt and pepper to taste
  • 1/2 cup grated Parmesan or Pecorino cheese
  • 2 Tbsp. fresh parsley, chopped
  • 1/2 cup Stonewall Kitchen Tomato Herb
  • Bruschetta Spread*
  • 1 1/2 cups potato, cubed and boiled

Directions

Preheat oven to 400°. Heat olive oil in a 10” oven-safe skillet over medium heat. Sauté leeks & bell pepper until tender. Set aside to cool. In bowl. whisk eggs, milk, lemon zest, salt, pepper, cheese, parsley & Tomato Herb Bruschetta Spread. Stir in potatoes, leeks, and bell pepper. Wipe skillet clean with paper towel and coat bottom and sides with oil. Heat pan over medium heat. Add eggs, tilting pan to evenly distribute. Cook for 2 minutes. Remove from heat and bake in oven for 8-12 minutes or until puffed and set in the center. Cut frittata into wedges and serve hot or at room temperature.

Notes

*Available in our Gourmet Department

Little Traveler

Congrats on 25 Years!

We're celebrating another anniversary at The Little Traveler. Celia has been with the store for twenty-five years! We're so lucky to have her. From the beginning, it was apparent that she was a treasure. On the September day in 1994 when she interviewed...

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