Potato-Leek Frittata w/ Salsa Verde

Hope everyone had a fun St Patty’s Day!  We had a great time at our house!  The day started way earlier than I had wished, but it was fun nonetheless.  The night before, X-man put together a couple of leprechaun traps and was up at 5:45 a.m. to check the house for leprechauns!  Needless to say, he was so flipping excited to see his traps had been sprung but sad to see there was no little green elf on the inside.  L  His mood quickly changed to delight when he saw the trail of chocolate gold coins left by this sneaky little leprechaun.    Xavier says “He was a nice but tricky leprechaun.”  All was good!  J

There was plenty of green food and traditional Irish fare throughout the day.  From green pancakes for breakfast to corned beef & cabbage for dinner….yum!!!  For breakfast, besides the green pancakes, I also made a delicious potato-leek frittata.  Here’s the recipe. . .

Potato-Leek Frittata

1 T unsalted butter

1 T extra-virgin olive oil

1 bunch leeks, whites & light green only, sliced

1 large russet potato, cooked & chopped into bite-size pieces

5 eggs

1/3 C (heaping) low-fat cottage cheese

S&P, to taste

2 green onion stalks, sliced

Salsa Verde, recipe to follow

Leeks are filled with dirt, so be sure to clean them well.  The best way I have found is to set them in a bowl filled with water and toss them around with your hands.  The dirt will fall to the bottom and then just scoop them out to a strainer to drain. 

Preheat oven to 350 F.

In a ovenproof, nonstick skillet melt butter into olive oil over medium heat.  Throw in leeks & cook until wilted, about 5 minutes.  

Add potato, season with S&P, and cook another 5 minutes. 

In a small bowl, whisk together eggs, cottage cheese, and S&P.  

Add egg mixture to the skillet & top with green onion slices (be sure to spread out potatoes & leeks to an even layer before pouring egg mixture on top.)  Use a flat spatula or spoon to scrape down the sides.  Allow the bottom to start firming up on the stovetop, about 5 minutes over med-low.  

Transfer the skillet to the oven and cook for 10 minutes.  Serve garnished with plain Greek yogurt (or sour cream) & Salsa Verde.

Salsa Verde

12 tomatillos, husked & cleaned

2 jalapenos, stems removed

1 onion, quartered

1 T white vinegar

1 teaspoon ground cumin

1/2 bunch fresh cilantro

2 limes, juiced

Salt

Put tomatillos, jalapenos, onion, & vinegar in a saucepan and add enough water to cover. Bring to a boil, reduce the heat & simmer until the tomatillos are soft, about 10 minutes. Drain well & allow to cool slightly. Put all the poached vegetables into a blender, add cumin, lime juice, & salt, and puree.  Add cilantro and pulse to combine.