Leek Frittata

Leeks are the onions of winter. Keep your leeks in a plastic bag in the refrigerator so they don't spread their oniony smell around. To cook with your leeks use the bottom part all the way up until it starts to turn dark green. The dark green upper parts of the leek will be more tough and more bitter than the lighter green and white part of your leeks. Leeks contain iron, vitamin C, calcium, and fiber. They also contain an important cancer fighting compound - allicin.

Not sure what to do with your leeks? Check out the recipe below from nourishing traditions for a leek frittata, a great dish for a rainy evening which we've been having a lot of lately in Mendocino county.

Ingredients:

4 large leeks
2 tablespoons oil
6 eggs
1/3 cup yogurt, or milk
1 tsp finely chopped lemon rind
pinch dried oregano
1/2 tsp finely chopped rosemary
Salt and Pepper to taste
1 cup Monterey Jack cheese

In a cast iron skillet sautee the leeks in the olive oil until they start to brown. Beat eggs with yogurt or milk and add seasonings. Stir in leeks. Coat the bottom of your skillet with olive oil or butter and pour in the egg and leek mixture. Cover and heat until underside is golden, about five minuets. Sprinkle cheese on top and place in broiler until the fritatta starts to puffs up and turns brown. Cut into wedges and serve.