Potato & Leek Frittata
This is a great recipe made using this month’s featured product, the Evolve™ Grill. It uses the deep-dish bake plate of the grill, so you can make this delicious dish without ever turning on your stovetop or oven. It’s also a great recipe if you’re cooking for your mom on Mother’s Day – she’ll especially be thrilled that you’re volunteering to eating veggies without her having to ask!
6 oz. red skin potatoes, thinly sliced
1 tbsp. olive oil
1 leek (white and light green part) thinly sliced
4 eggs, lightly beaten
2 tbsp. half & half
½ tsp. herbs de Provence
½ tsp. salt
¼ tsp. garlic pepper
½ cup shredded Gruyère cheese
Chopped parsley
Attach the top grill plate to the grill.
Place the deep-dish bake plate on the bottom of the grill. Set baking time to 10 minutes and temperature to 400º F.
Add potatoes, oil and leeks. Close the cover and cook, turning the potatoes occasionally.
In a bowl, combine the eggs, half & half, herbs de Provence, salt and garlic pepper; whisk until well blended. Stir in the cheese.
Add egg mixture to deep-dish bake plate. Set baking time for 15 minutes and temperature to 350º F. Bake until eggs are fully baked and puffed.
Using pot holders, remove the deep-dish bake plate from the grill and place on heat-resistant surface. Garnish with parsley. Use a nylon spatula to serve.
Makes 6 to 8 servings.
