Simple Leek Frittata with Roasted Almond Romesco

Last week I found myself with an almost-empty fridge but the need to put dinner on the table.  We were going out of town so I didn’t want to make a huge grocery haul or have lots of leftovers.  As I was scanning the fridge I took note of a wedge of parm in the cheese drawer and a carton of eggs that needed to be used.  After a quick flip through my Cooking Light recipes I found a simple leek frittata in which all I needed to grab from the store was a bunch of leeks.  Perfect.

The frittata is totally customizable and you can add whatever you have in your veggie crisper…spinach, mushrooms, bell peppers.  I added extra garlic because well, I love garlic and I used whole milk because I had a little leftover from another recipe.  I’m sure that any milk would work in this recipe.

To go with the frittata, a whipped up a Romesco sauce that is basically made with toasted bread, roasted red bell peppers and almonds.  The Romesco sauce is garlicky and smokey and absolutely delicious.  You could use this sauce on so many things; I personally think it would be awesome on a sandwich instead of mayo or mustard.


Simple, healthy and quite inexpensive.  A perfect meatless-Monday dinner but I think a meatless-Wednesday is okay, too.



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