Hopefully many of you saw my posts and pics from Martha Stewart’s event last week. I was chosen to cover it, which was a cooking demonstration and a book signing for her new cookbook, One Pot. It’s got lots of great recipes in it, including one that inspired me to make this…
My family makes frittate often, mainly to use up leftovers or whatever is in your fridge, which is exactly what I did with this. I adapted the recipe based on what I had. Can’t wait to try another one!
Here are a few pics, incase you missed them last week. I really enjoyed meeting her, plus we got some great samples of some of her dishes, like the corn chowder you see below. SO GOOD.
Every recipe from her book is based on one pot cooking, and use different types of pots for a nice change of pace. Cooking doesn’t get much easier than this!
Zucchini, Corn & Leek Frittata
adapted from One Pot by Martha Stewart
1 zucchini, sliced
3/4 cup chopped leeks
3/4 cup corn
extra virgin olive oil
salt and pepper
crushed red pepper
8 eggs, beaten
chopped fresh parsley
Preheat broiler on high. In a large oven safe skillet, heat oil with a little bit of crushed red pepper, then add zucchini. Cook for a few minutes, then add leeks and corn. Season with salt and pepper. Cook for 3-4 minutes, until leeks soften a bit.
Add eggs and cook for a few minutes until just set. Sprinkle parsley on top. Place in the oven and broil for 3-5 minutes, until eggs are cooked through.
Delicious served hot, cold or at room temp.
Serves 6-8, depending on how big you slice it.