Leek and Gruyere Frittata

Frittatas are the unofficial workhorse of hosting brunches. They're super quick to throw together, pretty much fool-proof, and since they're delicious served at room temperature, they can be made a couple of hours before your guests arrive, freeing you up to do other things, like bake biscuits or compose a complementary green salad or play with your puppy or take a quick nap. You know, whatever makes you happy.

This particular frittata combines eggs, leeks, and gruyere cheese, which happen to be three of my favorite foods. Can't go wrong. xo

Leek and Gruyere Frittata
From My Father's Daughter, by Gwyneth Paltrow
Ingredients:
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 large leek, washed and thinly sliced
Coarse salt
Freshly ground black pepper
6 large organic eggs
1/2 cup whole milk
1/3 cup Gruyere cheese, grated

Directions:
Preheat oven to 375 degrees. Heat the butter and oil over medium heat in a 10-inch cast iron skillet. Saute the leek slices until soft and just barely browned, 6-8 minutes. Season with plenty of salt and pepper.

Meanwhile, beat the eggs and milk to combine in a mixing bowl. Pour over the leeks. Sprinkle the top with cheese. Let it cook for about 5 minutes, or until just set on the edges (it will still be very runny in the middle). Stick it in the oven for 8 minutes. It should be just set throughout with crisp, golden, toasty edges.