Fall Veggie Frittata (Potato, Leek, Carrots)
Two days away from the election and I'm trying to distract myself from the anxiety with food. It's not working all that well, but at least the food is good. This recipe is perfect for any meal; I always make it for dinner but it seems particularly well suited for brunch, too. It's actually vegetarian, a rarity for me, but I love how the veggies are celebrated here. Over the past couple of years I've taken a liking to leeks, and they shine here with a couple other standard fall veggies - potatoes and carrots. The original recipe just calls for potatoes and leeks, and you could do that. But, I really feel the carrots add another dimension to this dish and they make it just a bit more filling (and pretty). Potato Leek & Carrot Frittata Adapted from Uproot Kitchen Servings: 4-6 Time: 1 hour Preheat oven to 375 degrees. Ingredients: 1 large Russet potato 2 large leeks 1-2 large carrots (I used 2 above) 2 T olive oil 6 eggs 1/4 t garlic powder 1/4 t salt freshly g