Mexican Frittata: Perfect for April

I took Jen’s fabulous Leek and Beet Green frittata recipe from last summer’s Sunday Supper, and modified it for the veggies I received in this week’s vegetable box. (As I’ve mentioned before, I get a weekly box of organic vegetables from a local service, Brown Box Organics–it’s a bit of a surprise, as you never know exactly what you are going to receive in your weekly box). This week’s delivery was pretty standard–potatoes, onions, broccoli, lettuce, bell pepper, plus a few other things.

On hand, I also had eggs from my neighbors chickens + some cheddar cheese from the local Winco.

Same recipe, slight modifications. Delish!

BTW: The only thing I might have added (after the fact I thought about this while eating my warm frittata and watching Mark Bittman on TV) is some homemade salsa. Here is one of the salsa recipes featured on Mark Bittman’s TV show.

Here are the ingredient substitutions, just click on frittata recipe to see full cooking instructions.

Leek and Beet Green Mexican Frittata

12-14 large eggs

2/3 cup milk

½ tsp salt

½ tsp pepper

2-3 small Yukon gold red potatoes, peeled and diced

2 leeks  1 onion , chopped white parts only, washed and cut into ¼” slices

2 shallots, minced, 1 red bell pepper chopped

1 TBL butter olive oil

1/3 cup chopped broccoli florets 1 large bunch beet tops, washed and coarsely chopped

1/3 pound cheddar cheese, shredded feta cheese, cut into small cubes

2 Tbs Parmesan


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