Leek And Sun Dried Tomato Frittata Food

MINI VEGAN LEEK & SUN DRIED TOMATO FRITTATAS

Steps:

• In a frying pan with 1 Tbs of the olive oil, sautee the leek until soft.
• Oil a 12 hole cupcake/muffin tin well and turn your oven on to Gas mark 7/220C
• Meanwhile, whizz together all the 'Frittata mix' ingredients in your food processor or blender (If you don't have a food processor, mash the tofu up with a fork then mix all the other ingredients in by hand.
• Once the leeks are soft, mix them and the sun dried tomatoes into the frittata mix reserving few teaspoons to decorate.
• Spoon around 3 Tablespoons of the mixture into each muffin tin and put in the oven for around 15-20 minutes. Check after 15, the frittatas should be slightly springy to touch.
• Once done, leave to cool for a few minutes then gently run a knife around each frittata and remove from the tin.
• Serve with the reserved leeks sprinkled on top.

LEEK AND SUN-DRIED TOMATO FRITTATA

Steps:

• Heat olive oil in 10-inch oven-proof skillet (cast iron or aluminum). Add leeks and cook on medium-low about 10 minutes.
• Stir in sun-dried tomatoes and 1 cup parsley. Season with salt and pepper.
• Heat broiler to high. Pour eggs over the vegetables in the skillet. Stir to mix.
• Cook on low, scraping bottom of pan toward middle as it sets and letting uncooked egg run underneath. Cook in this manner until bottom is firm but top is still moist (about 10 minutes).
• Place frittata under broiler and cook for about 5 minutes (until frittata is cooked throughout and golden on top).
• Serve in skillet or carefully flip out of skillet, flipping again so it is right-side up. Garnish with parsley.

TOMATO AND LEEK FRITTATA

Steps:

• Preheat oven to 350 degrees. Heat 2 teaspoons olive oil in 10-inch ovenproof nonstick skillet over medium. Add 2 cups sliced leeks; season with coarse salt and ground pepper. Cover; cook 5 minutes. Stir in 1 cup grape tomatoes. Cover; cook 2 minutes. Transfer to bowl.
• In another bowl, beat 6 egg whites with salt and pepper to stiff peaks. Whisk in 4 egg yolks.
• Brush skillet with 1 teaspoon olive oil. Add eggs; sprinkle with vegetables and 4 ounces crumbled goat cheese, pushing slightly under surface. Cook over medium until sides are dry, 3 minutes. Transfer to oven; bake 15 to 20 minutes.

TOMATO AND LEEK FRITTATA (SBD PHASE 1)

Steps:

• Preheat oven to 350°F Warm oil in 10" ovenproof nonstick skillet over medium heat.
• Add leeks; cook 8 minutes, until softened, stirring. Reduce heat to medium-low.
• In a medium bowl, whisk together eggs, fresh thyme leaves, milk, salt, and pepper. Stir in cheese.
• Pour over leek mixture in skillet.
• Gently lift up leek mixture to coat bottom of pan.
• Arrange tomato slices in overlapping pattern on top.
• Sprinkle dried oregano over all.
• Cook 8 minutes, until sides are set but mixture is still loose on top.
• Transfer skillet to oven and cook 10 minutes, until center is cooked through and tomatoes are lightly browned.
• Remove from oven; run a rubber spatula around edges and underneath to loosen frittata from skillet.
• Slide onto serving platter. Cut into wedges.

FRITTATA WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Whisk eggs and milk in large bowl to blend.
• Stir in cheese, tomatoes, green onions, basil, salt, and pepper.
• Melt butter in large ovenproof nonstick skillet over medium to medium-high heat.
• Add egg mixture; do not stir.
• Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
• Sprinkle with Parmesan cheese.
• Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes.
• Using spatula, loosen edges and bottom of frittata. Slide out onto plate.
• Slice frittata into wedges. Serve warm or at room temperature.

ASPARAGUS AND SUN-DRIED TOMATO FRITTATA

Steps:

• preheat oven to 400°F
• in a mixing bowl, crumble the tofu and squeeze through your fingers until it resembles ricotta cheese. this should take abut a minute.
• mix in the soy sauce and mustard.
• add the nutritional yeast and combine well. set aside.
• in a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
• add the asparagus and sun-dried tomatoes, saute for 3 more minutes.
• add the garlic and thyme and turmeric, saute for 1 minute.
• add the lemon juice to deglaze the pan; turn off the heat.
• transfer the onion mixture to the tofu mixture and combine well.
• fold in the basil leaves.
• transfer back to the skillet and press the mixture firmly in place.
• cook in the oven at 4ooF for 20 minute.
• transfer to the broiler to brown the top, about two minutes (keep a close on it so it doesn't burn).
• let the frittata sit for 10 minute before serving.
• cut into 4 slices and lift each piece with a pie server to prevent it from falling apart. if it does crumble a bit, it's ok, just put it back into shape.