Are you a sweet or savory breakfast person? If you are like me, someone who finds it difficult to choose between the two, frittatas are a wonderful choice and a healthy(ish) alternative to quiche. Because frittatas lack an all butter pastry crust, heavy cream and extra cheese, they are not as rich as quiche, Plus they are much easier to make. What this means is, you can serve up a savory frittata as a main course and include all the pastries or coffee cake you crave. Sweet and savory satisfaction without the guilt, (kind-of). I created this spinach frittata with the dual purpose of making something elegant and savory to serve for breakfast or brunch that also leaves room for something sweet, like The Best Damn Lemon Cake or Apple Muffin with Lemon Glaze.
Spinach Frittata Inspiration
My spinach frittata recipe combines two ideas from my favorite egg dishes. The first idea is from Deborah Madison’s cookbook, In My Kitchen. She adds saffron to her Swiss Chard Flan recipe, giving the custard an exotic floral nuance that I love. Saffron compliments custards and leafy green vegetables nicely, so I decided to use it instead of freshly grated nutmeg for some extra elegance in the frittata. I love saffron and don’t mind spending the extra money to buy it. However, if you rather not use saffron, add some freshly grated nutmeg directly into the egg mixture. Fresh basil or mint provides a brighter and fresher tasting substitution for saffron, and it pairs very nicely with the spinach frittata.
The second idea is the addition of fresh ricotta, whipped smooth and spooned on top of the spinach frittata. The first time I tasted a ricotta topped frittata is when I made Joshua McFadden’s Red Pepper, Potato, Prosciutto Frittata with Ricotta from his cookbook, Six Seasons. The ricotta transformed an ordinary western omelet into a very special occasion. The ricotta gets soft and warm baked with the frittata and you want every bite filled with this light creaminess. I totally got hooked on ricotta topped frittatas and now want to add ricotta cheese to just about everything.
It pays to buy the freshly made ricotta cheese, there is a big difference in taste. Usually you can find good quality ricotta near the deli department at your grocery. Or make a small batch of ricotta cheese. It takes a lot less time than you think and tastes like real milk.
Making a frittata is fairly straight forward and quick. The only challenging part in this recipe is to julienne the leeks. For a change I decided to julienne slice the white and light green parts of the leek instead of cutting them into circles or half-moons. It doesn’t really matter how they are prepared as long as they are thoroughly cleaned and cooked till soft and translucent. The julienned leek disappears into the spinach and eggs but adds lovely sweet onion background flavor.
To julienne the leeks, cut the leek in half lengthwise then clean between the layers. Then cut across the leek dividing it into chunks the size of your desired length, mine where about an inch and a half (3.5 cm). Then slice the portioned leeks, lengthwise in very thin strips, mine were about 1/16-1/8 of an inch (about 2-3 mm). Because you won’t see the leeks you do not have to worry about being precise like you would for julienned carrots in a vegetable sauté, so don’t fret about it.
Check out this video for a live example of how to julienne leeks. In this video he discards the root end of the leek. I do not discard it and julienne cut the root as best I can.
Coming up with a name for this spinach frittata was challenging. With all the special ingredients, it could easily have a name that takes longer to say then it does to cook. Yet the mood of this frittata is all about spring and representing new life and the warming of the earth and air. Fresh farm eggs give the vegetables its foundation with a salty bite of Romano cheese. Young spring spinach and leeks provide a sense of newness to the frittata which in turn is gets grounded from the floral but earthy notes from the stamens of spring crocuses, otherwise known as saffron. Warm, creamy fresh ricotta tie all the flavors together for a sunny “Good morning” greeting. All that goodness is invigorating but not filling leaving plenty of room for pastries or dessert.
Frittatas are delicious for breakfast, brunch, lunch, or a light supper. For a spectacular Mother’s Day brunch (or any brunch), serve the spinach frittata with your favorite sides like sausage, bacon, green salad, fruit salad and your favorite pastries.
Ricotta Spinach Frittata
An elegant frittata recipe for the times when you want a special breakfast or brunch that is also easy to make. It is a lighter and healthier substitute for quiche.
- 1 pinch of saffron 1 TB boiling water
- 6 eggs
- ¼ cup 24 g finely grated real Romano cheese
- Kosher Salt
- Fresh ground black pepper
- 1-2 TB olive oil
- 1 leek about 6 oz (187 g) Pale green and white parts only
- 5 oz 142 g spinach cleaned, and stems removed
- ½ cup 117 g real ricotta cheese
Prepare your ingredients
Preheat the oven to 400°F / 200°C / Gas Mark 6 and place the oven rack in the middle of the oven.
Place a pinch of saffron in a small bowl and add 1 TB of just shy of boiling water to the saffron. Set aside and let the saffron steep.
In a medium size bowl, mix the eggs together with a fork until there are no egg whites visible in the mix. Add the Romano cheese and mix again until combined. Set aside.
Thoroughly clean and julienne slice the white and pale green parts of the leek, about an inch and a half in length and about 1/16 of an inch wide. See blog post for a video demonstration.
In a small bowl, whip the ricotta with a pinch of Kosher salt and a few grounds of black pepper until smooth. A fork works nicely for this job. Set aside.
Place an 8-inch (20cm) skillet, preferably a non-stick skillet with an oven-proof handle, on a burner and turn the heat to medium-high. Pour in the olive oil and heat up. Add the sliced leeks and turn down the heat to medium then sauté until soft, but not browned, about 5-7 minutes. Add the prepared spinach, in batches, and cook down until completely wilted and soft, about 5 minutes.
Meanwhile, pour the saffron and water to the eggs, making sure you get every last drop and all saffron threads, and whisk together with a fork.
Make the Frittata
Pour the egg mixture into the skillet with the spinach and leeks. Tilt the pan to make sure the egg mixture is evenly distributed across the whole skillet. Turn the heat to medium and let the eggs cook undisturbed for a couple of minutes.
Run a thin rubber spatula around the edge of the frittata to loosen the eggs. Pull the eggs toward the center with the spatula creating pockets for uncooked runny eggs to fill up. Repeat this step going around the circumference of the frittata. Continue to gently cook the frittata until there is a thin liquid layer on top of the frittata.
Drop spoonfuls of whipped ricotta cheese around the frittata, about 6-8 spoonfuls. Place the skillet in the oven and cook until it is solid all the way through, about 6 minutes. You may need to place the frittata under the broiler to brown the top. It is not necessary, only if you want browning on the top. If you do, watch the frittata carefully because it should only take a few minutes.
Remove from the oven and run the frittata around the edge of the skillet, then slide the frittata on to a serving plate.
Frittata is best eaten warm the same day it is made.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Often, people believe making risotto is a chore. But I find it is not much more work than making a pasta dinner with a vegetable sauce or with shellfish. It takes about the same time and you must pay attention to what you are cooking. Regardless of your perspective, risotto is a meal worth having in your dinner repertoire. This recipe is inspired by Spring, using seasonal produce with the bright zing of lemon and mint. Leek asparagus risotto with sugar snap peas is pure comfort food. It is a blend of rice made creamy from stock and stirring, with a bounty of spring vegetables separately cooked to retain their crisp bite and shape.
What is great about risotto, once you have the basic recipe down, the possibilities are endless. Anything goes. It is a great way to use up odds and end vegetables or leftover fish, chicken and cured pork. Any vegetable pairs nicely with the creamy rice. I like to add a lot of vegetables because I feel it is healthier for me. But many recipes include only just a cup of peas or no vegetables at all, like Risotto alla Milanese, which is the risotto that put risotto on the map. It is only made with the rice, stock, Parmigiano-Reggiano, butter, and saffron.
When I make risotto, I have my music playing in the background or I have the pleasure of a friend sharing relaxed conversation with a glass of wine. It is also a time for meditation, especially if it has been one of those days and you need some quite time. Whatever the mood, you should never feel rushed or stressed when making risotto, you will just end up making mediocre risotto. This just can’t be rushed and defeats the purpose of making a comforting meal.
Variations for Leek Asparagus Risotto
If you want to give leek asparagus risotto an upgrade either for a fancy dinner or for a romantic dinner for two, add some seared sea scallops on top of the plated risotto. If you do not know how to sear sea scallops, click on this link for Dinner Salad with Sea Scallops and Greens for instructions. Brown some butter after searing the sea scallops and drizzle it over the scallops and leek asparagus risotto with a squeeze of lemon. It is a great dinner for a couple to make together. Each person has a job. One can stir the risotto, the other can keep you company and sear the scallops and brown the butter at the last minute.
The dinner salad is a great alternative to risotto when the weather gets hot and humid and you don’t want to stand over a hot stove.
Read more tips on making risotto here.
Leek Asparagus Risotto
A springtime risotto made with leeks, asparagus and sugar snap peas. For a romantic dinner for two, add some seared sea scallops.
When I use a store-bought stock, I like to enhance it by adding fresh vegetable trimmings and simmer for several minutes. This adds some time to your prep, but it does add more flavor to the stock. If you are pressed for time omit this step and save 15 minutes but remember to heat up the stock before adding it to the risotto.
I prepare the asparagus and sugar snap peas separately. This helps the vegetables retain their shape and color. I like the vegetables on the crisp side which is a nice contrast to the smooth and creamy rice.
Leek Asparagus Risotto
- 6 cups (1.5 L) vegetable or chicken stock homemade or low salt store bought stock
- 1 lb (414 g) asparagus
- 1 leeks cleaned and sliced
- 4 oz (119 g) sugar snap peas a heaping cup
- 4 TBS (57 g) butter divided
- 1½ cup (300 g) carnaroli or arborio rice
- ½ cup (150 ml) dry white wine
- ½ tsp Kosher Salt (more to taste)
- ½ cup (50 g) grated Parmigiano Reggiano cheese
- finely grated zest from one lemon
- garnish with mint and parsley
- Freshly ground black pepper
Preparing the stock and vegetables
Clean and remove the dark leaves off the leek. To clean leek, cut off the root end and slice down the middle of the leek lengthwise but not all the way through. Open the leek like a book and run it under cold running water. Peel back the layers looking for the hidden dirt and rinse off. The dirt likes to hide between the layers of the leek almost all the way through to the center. Dry off the leeks as best you can.
Trim off the dark green layers of the leek and reserve for the stock, then slice in half all the way through lengthwise. Slice the leek in half moon slices about a 1/8 inch (.5 cm) thick and set aside.
Pour the stock into a 3-quart sauce pan and turn the heat to medium-high. Trim off the ends of the asparagus and add the ends to the stock. Add the cleaned dark green parts of your leek. Add a small handful of sugar snap peas to the stock.
Bring the stock to a simmer. Simmer the stock with the vegetables for 15 minutes. Turn off the heat and remove the vegetables with a spider or slotted spoon. Discard the vegetables. Return the stock to the burner set to low heat and keep warm.
Fill a sauce pan with salted water and bring to a boil.
While the water is coming to a boil, trim the asparagus into one-inch (2.5 cm) pieces cut on a diagonal. Start by trimming off the top tip just where it begins to get smooth, then work your way down the stalk.
Remove the string from the side of the sugar snap peas and trim each end if needed. Also, while the water is coming to a boil, make a water bath by adding cold water and ice cubes to a medium bowl.
Once the water comes to a boil, add a pinch of Kosher salt then add the trimmed asparagus. Quickly blanch for 2 minutes. Use a slotted spoon or spider to remove the asparagus from the boiling water then add to the ice water bath to stop the cooking. Keep the water on and boiling. When the asparagus is cooled remove them from the ice bath and dry on a clean lint free kitchen towel. Set aside. Add more ice to the ice bath for the sugar snap peas.
In the same pot of boiling water, quickly blanch the sugar snap peas for one minute. Remove the sugar snap peas from the boiling water and add to an ice bath. Once cool, drain and dry the sugar snap peas. Cut the sugar snap peas in quarter inch slices on a sharp diagonal. Set aside.
Making the risotto
In a Dutch oven or other 5-qt pot, add 2 TB of butter over medium heat. Once the butter stops sizzling add the leeks and cook until the leeks become translucent and tender, but not browned, about 5-7 minutes.
Add the carnaroli rice and stir to coat. Cook the rice until they become opaque about 2-3 minutes. Pour in the white wine and stir until the wine completely evaporates.
Add about a 1/2 cup (150 ml) of warm stock and stir the rice until it has absorbed the stock. Add the Kosher salt and continue to add warm stock in 1/2 cup (150 ml) intervals, stirring the rice and waiting until the stock is all absorbed until you add more. Continue adding stock and stirring until the risotto is al dente, about 20-30 minutes. After 15 minutes of cooking, taste the rice to gauge your progress. The rice should be tender but still firm. You might not use up all the stock.
Towards the end, add the asparagus and sliced sugar snap peas to warm up. Add the remaining butter and the Parmigiano-Reggiano cheese with a 1/2 cup of stock. Stir to mix and melt the cheese.
Loosen up the risotto with some warm stock and stir if it needs it.
Spoon a serving into a shallow bowl or plate, and garnish with lemon zest, parsley and mint.
Serve immediately with more cheese and fresh black pepper.
Depending on how salty your stock is, will determine how much Kosher salt you need to add. I always use low salt or homemade stock, which gives me some flexibility for seasoning my food. Taste first and season with salt as needed.
For a really special treat, sear sea scallops separately and serve 3-5 scallops person. Arrange the sea scallops on top of the risotto in individual serving dishes. Brown some butter and drizzle over the sea scallops on the risotto. Garnish with herbs and lemon zest.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.