Perfect weeknight dinner.
Leeks, spinach and eggs from the friday farmer’s market. Espresso rubbed Toscano cheese from Trader Joe’s. Four slices of bacon. Some cheddar thrown in for good measure.
Here’s what I did:
Preheat oven to 400.
Fry up the bacon. Leave the bacon grease in the skillet for the leeks. Drain the bacon on paper towels and, when cool, chop or crumble.
Slice the leeks, soak them in a sink full of cold water to get rid of the dirt, then spin them in a salad spinner. Get your cast iron skillet hot and melt three tablespoons of butter. Add the leeks and sautee for five minutes or until soft. Add a handful of chopped red peppers, too. Salt and pepper. When the veggies are soft, add a couple of handfuls of spinach and let that wilt. Add the bacon and stir to combine.
Whisk eight eggs with salt and pepper and some grated cheddar or parmagiano and pour that over the veggies in the skillet. Top with grated Toscano and pop in the oven for about 35 minutes, until the eggs are set and the top is nicely browned.
Serve with a small herb salad and potatoes. And wine.
Here’s how the potatoes go:
Preheat oven to 425.
Get your little red or yellow potatoes, some garlic and thyme and salt and pepper, a tablespoon of olive oil, slather the potatoes with that, place on a baking sheet and cover tightly with foil, bake for 50 minutes. Remove from the oven, let cool. Slip the potatoes from their skins when cool, and crumble by hand. Add some more thyme and salt and pepper. Get your skillet hot for two minutes under a high flame, then add two tablespoons of olive oil and let that get hot for another minute. Add the potatoes, don’t crowd them. Let them crisp up on one side for five minutes, then turn and brown the other sides.
These potatoes are crispy on the outside and incredibly creamy on the inside, like the best french fries you ever had.
And here’s dinner:
Admittedly, the potatoes take a while and that’s not ideal for after work prep. But if you start the oven as soon as you get home, then pop in the potatoes, have a glass of wine or a cocktail, talk to your wife for a bit about your day, then start the frittata prep you can pop the frittata in for the last ten minutes of the potatoes roasting, then that can cook while the potatoes cool, and by the time you’ve fried up the potatoes the frittata is done and can rest for a few minutes so it’s easier to slice and serve.