School Lunch Frittata

Triangular sandwiches taste better than square ones.
—Comedian Peter Kay

It is that time of year again. Time to figure out what I’m going to pack in our girls’ school lunches. Luckily, this year our girls have teachers who know them. We won’t have to deal with the Nutella dilemma. For those who may not know, Nutella is a favorite of our family and often appears in Hazan-packed lunches. However, even I won’t pack it every day.

Our older daughter, Gabriella, is entering middle school and she doesn’t particularly like sandwiches (even if I do cut them in triangles) and isn’t fond of cheese. The little one, Michela, loves cheese but isn’t thrilled with peanut butter and jelly. Our family solution? Those wonderful thermoses. Unfortunately, we don’t have enough leftovers to fill them every night, but when we do they are great for keeping food warm enough for the kids’ lunch.

Also, because Giuliano will be testing recipes this fall, my kids will be subjected to some wonderful but rather atypical lunch fare. I’m sure there will be a plethora of pasta. But there will still be times when I need to come up with lunch and they won’t want a sandwich, and I want something easy. 

Fortunately, Italians have created the frittata, a crustless quiche that can be filled by almost anything that strikes one’s fancy, or at least what you have on hand in the fridge. It is easy to make, delicious to eat, and will keep for a while so that the girls can eat it at least twice during the week that it’s made. It’s easier to make than an omelet because it doesn’t need to be folded and can be served either hot or cold.

Recently Michela has been having a love affair with red bell pepper, so the frittata I will start the school year off with will be a bell pepper and leek one that is a family favorite. The richness from the leeks balances the sweet tartness of the red bell pepper. The skin of the pepper is harsh but when peeled, the pepper’s sweet flavor comes through. Boun appetito and auguri for a great new school year!

Photo by Dana Gallagher from the book How to Cook Italian.

Frittata with Leeks and Peppers

From How to Cook Italian by Giuliano Hazan

Serves 4

1 red bell pepper

2 medium leeks

2 tablespoons butter

1/2 cup freshly grated Parmigiano-Reggiano

Salt

Freshly ground black pepper

5 large eggs

Peel and trim the pepper. Cut it into narrow ¼-inch strips.

Put 1 1/2 tablespoons of the butter in a 10-inc ovenproof non-stick skillet and place over medium-high heat. When the butter foam has subsided add the peppers. Sauté, stirring occasionally, until the peppers begin to brown, about 10-15 minutes.

While the peppers are sautéing, cut off the root end of the leeks and trim the tough dark green tops of the leaves. Cut the leeks in half (or in quarters if they are more than an inch thick) lengthwise, then slice them crosswise in ½-inch chunks. Place the leeks in a large bowl full of cold water, swishing them around to loosen any dirt that is clinging to them. 

When the peppers are done, lift the leeks out of the water and add them to the pan. Season with salt and pepper, stir for about a minute, then add 1/4 cup of water. Cover the pan and cook until the leeks have wilted and are tender, about 15 minutes.

Beat the eggs in a bowl. Add the grated cheese and season lightly with salt and pepper. When the leeks are done, pour the contents of the pan into the bowl with the eggs and mix thoroughly.

Preheat the broiler. Put the remaining 1/2 tablespoon of butter in the skillet and place over medium heat. When the butter is hot, pour in the egg mixture. Cook for 6-8 minutes until the bottom is well browned and only the top is still runny. Put the skillet under the broiler for 2-3 minutes until the top of the frittata is firm and golden brown. Remove from the oven and slide the frittata onto a serving platter. Serve warm or at room temperature.