Our CSA box from The Zahradka Farm this week had all the makings for an awesome frittata. (Leeks and eggs go so well together!) We tossed their perfect tomatoes in a little Lemon Garlic to top it off. This is an easy weeknight dinner, but would also work for breakfast or lunch.

Serves 4

What you need

12 whole eggs
½ cup almond milk or milk
5 tablespoons Tessemae’s Lemon Garlic
2-3 leeks, trimmed, halved and thinly sliced
2 bell peppers, quartered and thinly sliced
1 pint mixed tomatoes
2 tablespoons chopped fresh basil

 

What to do

1. Preheat your oven to 375F. Beat the eggs and milk with 1 teaspoons salt and ½ teaspoon pepper. 

2. In a medium nonstick or seasoned cast iron skillet, heat 3 tablespoons Lemon Garlic over medium-high. Add the leeks and season with salt and pepper. Cook until wilted, about 1 minute. Add the peppers and cook until tender, about 5 minutes. 

3. Pour in the eggs. Stir with a rubber spatula until the eggs have thickened slightly, about 1 minute. (This step will lead to less baking time, don’t fully scramble the eggs, just stir so that some of them start to set up.) Sprinkle with salt and pepper and transfer the frittata to the oven. Cook until just set, about 15 minutes.

4. Toss the tomatoes and basil with 2 tablespoons Lemon Garlic and season with salt and pepper. Serve over the frittata.