Today Barbara, my better half and founder of The Gluten Free Homestead has a recipe for you. Thanks to Barbara for sharing this delicious recipe.
I’m so excited to share the recipe for this savory frittata with goat cheese, leeks, and sage. It’s one of John’s favorite breakfasts and I think you’re going to love it too. The sweet leeks, creamy goat cheese, and delicately earthy sage make for a lovely blend of flavors.
Let’s talk about the ingredients. I chose goat cheese because of its subtle tart taste with a creamy texture. Also, because it’s closer in comparison to human milk than that of a cow, some people with low tolerance to cow’s milk can tolerate goat’s milk. Read more about goat cheese here.
The cheese I used is a Chèvre from the Vermont Creamery. This is an absolutely wonderful cheese. They proudly state that their goats’ milk comes from high quality, sustainable, and environmentally sound farms. If you have any goat cheese left over after making this recipe, I highly recommend crumbling it over a green salad. It’ll really turn it into something special.
Next, we have the leeks. These are extremely good for you. Like garlic and onions, leeks belong to a vegetable family called the Allium vegetables. See here for all the health benefits.
Here’s a tip for preparing the leeks.
To clean leeks, cut off the dark green tough leaves. Next, cut a thin slice from the root and run the leeks under water to wash away all the soil from the inner layers. Finally, slice crossways up to the root end and discard the end.
Then, let the sliced leeks sit for at least 10 minutes before cooking.
When leeks are sliced, they release a natural defense compound called allicin. While allicin serves to protect Allium vegetables from their enemies, it’s also a potent antimicrobial which helps our immune systems.
Waiting 10 minutes after slicing dramatically increases the expression of allicin in the leeks. If you have allowed your leeks to sit for 10 minutes, you can cook them on low or medium heat for a short period of time (up to 15 minutes) without destroying the allicin.
So, it’s a good idea to slice the leeks first and let them sit before preparing the rest of your meal. This is a good rule of thumb for garlic and onions, as well.
I hope you enjoy this delicious healthy frittata. Get the full recipe at The Gluten Free Homestead.