Monday, November 2, 2009

Leek, Tomato & Rosemary Fritata

Lately, I've been making fritatas at least once a week and find them delicious, easy and a good way to spice up the morning's usual "eggs for breakfast". I love how I can freely use whatever herbs, veggies and spices I want to make this a frugal and nourishing breakfast (lunch & dinner, too!).

Here I want to share with you this yummy combination of leeks, tomatoes & dried rosemary. Leeks have a milder and sweeter flavor then the rest of the onion/garlic family, but contain many of the same beneficial compounds found in the family. The tomatoes are in season pretty much all year round in Costa Rica (one of the perks of living in a tropical climate) and are high in Lycopene which has been found to be protective against a growing list of cancers. And the rosemary... oh my... I love the sweet fragrance whenever I open the bottle or snip a few fresh springs of rosemary from my herb pots. So relaxing, yet energizing! This well known herb has been used to treat a wide range of ailments, including stomach upsets, digestive disorders and headaches. Rosemary has potent antioxidant & anti-inflammatory agents that protect our bodies' cells from damage by free radicals and a rich source of vitamin E (alpha tocopherol). No wonder this herb is so delicious!

Leek, Tomato & Rosemary Fritata

  • 3 leeks, well rinsed & dried
  • 2-3 cups ripe grape tomatoes, sliced in half
  • 1-2 Tbsp. dried rosemary
  • 2 Tbsp butter
  • 2 Tbsp coconut oil (or olive oil)
  • 6 eggs
  • 1/3 cup cream or kefir
  • sea salt and pepper
  • 1 cup grated mozzeralla cheese

In a cast iron skillet, saute the leeks & tomatoes in about 1 Tbsp. each of butter and oil until slightly soft. Remove with a slotted spoon. Beat eggs with cream and rosemary. Stir in leeks, tomatoes and season with sea salt & pepper.

Melt the remaining butter & oil in the cast iron and pour in the egg mixture. Cook over medium heat for about 5 minutes until the underside is golden. Sprinkle cheese on top and place under the broiler for a few minutes until the fritata puffs and lightly browns.

Cut into wedges and serve hot.

Enjoy your breakfast!

This is my first entry for Weekend Herb Blogging 4th Anniversary hosted this week by Haalo from Cook (almost) Anything At Least Once.


  1. I love rosemary too. I love the scent and it's health benefits. I prefer them over strong perfumes. Your frittata looks great and absoutely delicious.

  2. too bad, i dont time to make a decent breakfast now since i've got back to work.
    i think i might put some prosciutto or ham, and make it for dinner. :)
    dinner without meat is not a dinner for my husband!

  3. Something simple and healthy! Good on you, Marillyn. And best wishes on your entry for Weekend Herb 4th Anniversary! Cheers.

  4. mmm, i love fritatas! this looks scrumptious and is good for you! awesome!

  5. I loveee fritatas because they make a great anytime of the day meal. This looks really tasty!

  6. I love frittatas. This sounds delightful (I'm a huge fan of rosemary too!). Now, if I can convince my husband that veggies and eggs DO go together...we'd be in business1

  7. What a beautiful frittata! They are my go-to meal when I am at the end of the grocery budget for the month or I need a quick dinner.

  8. Marillyn your pictures constantly make me hungry! Rosemary is one of my favorite herbs, my fiance's mother has a gigantic rosemary bush in her backyard so I frequently clip them from her :) I will have to try this recipe this weekend, thanks for sharing :)

  9. I love frittata and this looks so delicious! Thanks for joining WHB!

  10. Your frittata looks beautiful. I think rosemary is one of my favorite herby smells!

  11. Frittatas are my favorite! I can also imagine these flavors going very well together. Thanks for sharing!

  12. I just discovered fritatas and found your recipe! Love the idea for the ingredients. I might use a cupcake baking dish for individual ones that my son can hold :)


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