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 ground pepper + crushed red pepper flakes, to taste
• 1/2 c cheese, or to taste. I sometimes use goat cheese, in which case I put dollops across the top until I'm satisfied, sometimes shredded gruyere. They provide very different flavors, so it depends on what I'm feeling. 
• fresh chopped herbs (i.e. parsley) as desired

Instructions:

Prep your veggies: Slice the potato thin, in 1/8" disks. Slice the carrot thin, in strips (as shown above) or disks. Slice the leeks into 1/8" disks, then wash the leeks well. 

Sautee potatoes in a large pan with the oil, about 7-9 minutes or until they are translucent and mostly cooked through. Line a pie plate with 2/3 of the potatoes; set aside the rest. In the same pan, sautee the leeks about 3-5 minutes, or until they start to brown, adding oil if needed after the potatoes. Then put them on top of the potatoes and top them with the remaining potatoes. Sautee the carrots about 5-7 minutes, or until they start to brown. Top the dish with the carrots. 

Wish the eggs, garlic powder and salt in a medium bowl. Pour the egg mixture over the veggies. Top with ground pepper and red pepper flakes, then the cheese and herbs as desired. 

Bake 25-30 minutes or until eggs are set.