SOHO (that’s Small Office – Home Office) does have its advantages, but they don’t include having plenty of time to fix lunch, especially if you factor in having to pick up wife&kid and find hot food at home waiting for you.
Add that I’m averse to the precooked gunk that passes for food at the supermarket, and that sandwiches for lunch make me sad.
So I’m specializing in stuff that can cook itself while I wor, or while I make the pickup tour and can be ready when we’re back home.
Today’s recipe: leek frittata.
Apron-to-dish time: 40 minutes (of which 25 will not require your attention)
Here’s what you need for 4 servings:
- 2 leeks
- 4 eggs
- ground black pepper
- 1 tablespoon olive oil
- 3 tablespoon flour
- 1 tablespoon grated parmesan
First of all, turn on the oven and set it to 200°C.
Start by chopping the bottom off the leek. Also chop off the drier, harder part of the top, but keep the most tender of the dark-green part.
Now chop the rest of the leek into rings and toss in a pan with 1 tablespoon of extra-virgin olive oil. Add some salt (or a half cube of veggie stock) and a generous crushing of black pepper. Add 1 large glass of water, cover with a lid on it and put to medium fire.
OK, while the leek cokos itself, time to prepare the eggs. Beat four whole eggs in a bowl. Nothing too fancy, a simple fork will suffice. Add some salt.
Now add about 3 tablespoons of flour, and 1 of grated parmesan and mix together again. Turn the leek a little with a spoon, put the lid back and now you have the time to set the table.
You’ll know the leek is ready when it’s mostly limp and the water will be gone. This means 15 minutes. If there’s some water left, take the lid off and raise the flame, stirring until the water’s gone. Then, put the leek too into the bowl and mix.
Now put the mix in an oven pot and set it to 25 minutes. Go back to work, or make your own “family collect” tour. When you’re back…
…you’ll find your non-fried frittata waiting in the oven. Enjoy!