Ahh...the bread recipes were so fun this week, but it's nice to step away from the bags of flour and turn to one of our favourite foods in this house...the beloved egg. We eat eggs for breakfast, lunch and dinner and to be honest I think they're one of the most versatile foods. Used to create fare for all three daily meals, a staple in most baked goods, and a wonderful addition to a nice green salad, eggs can really complete a meal.
I made this dish for my under-the-weather-very-feverish-boy, with hopes of finally getting something into his tummy. In case you're wondering, this isn't the poorly son I mentioned at the beginning of the week, but it is in fact, the other one. Yes, the other one has also come down with this unfriendly flu! In any case, the dish was somewhat well received by him (we'll try again when he's feeling better) but very well received by his Dad, whom I love to cook for as much as I love to cook for the little boys of the house.
So, enjoy some eggs and that homemade bread you've been making, and I wish you all a wonderful weekend.
Potato, Broccoli and Goat Cheese Frittata
1 head of broccoli, stems removed and chopped
1 leek, washed and sliced
3 potatoes, washed and diced
2 tbsp butter
1 tbsp olive oil
1 tsp kosher salt
1 tsp ground pepper
1/4 cup light cream
3 oz goat cheese
~ Preheat the oven to 350 degrees.
~ Place the butter and oil in a large skillet over medium high heat and warm until the butter is melted.
~ Add the potato, leek and broccoli, as well as the salt and pepper and cook until the potatoes are golden brown and partially cooked, approx. 10 minutes.
~ Combine the eggs and cream and pour over the veggie mixture. Allow to cook for 3 minutes or until the eggs are partially set.
~ Sprinkle the goat cheese over the top of the eggs and place in the pre-heated oven. Cook until the remaining eggs set and the cheese has melted, approx. 8 mins.